Instructions: Preheat oven to 350 degrees and toast pine nuts on a baking sheet until you can smell them, about eight minutes. Remove from oven and set aside to cool.

Combine the greens and jicama in a salad bowl and toss with the vinaigrette.

Transfer to individual salad plates and sprinkle each salad with a handful of pine nuts and raspberries.

For the vinaigrette: Whisk all ingredients together in a small bowl.

Modesto, California BEE

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