Serves: 8
Weight Watcher points/serving: 2

This refreshing salad adds a cooling note to the spicy casserole. If you're a Weight Watcher buddy and don't mind adding another point, a bit of avocado is really good in this salad. And avocado has one of those good fats in it.

Note: This week the "Tips" page focuses on the Enchilada Suizas recipe. If you have any questions or need help with this recipe, you can e-mail me at the address listed at the bottom of the page.

Dressing:

2 tablespoons red wine vinegar

1 1/2 tablespoons honey

3/4 teaspoons chili powder

1/8 teaspoon ground red pepper (cayenne)

3 1/2 tablespoons corn oil

Salt and freshly ground black pepper, to taste

Salad:

1 bunch fresh spinach

2 medium oranges

1 medium grapefruit

1 jicama

1 medium red onion, sliced

To make dressing:

1. Combine red wine vinegar, honey, chili powder, anise seed, and ground red pepper in a medium measuring cup.
2. Pour the corn oil very slowly, while whisking the mixture until it's combined. Season with salt and pepper.

To make salad:

1. Wash spinach well. Tear leaves from stems and place in salad bowl.
2. Peel jicama. Cut into large chunks. Julienne the chunks. You will use about 1 cup julienned jicama. Add to salad bowl.
3. Peel oranges and grapefruit. Break into segments. Add to salad bowl.
4. Add red onion slices to bowl.
5. Pour dressing over salad and mix well.