Serves: 4
Total Calories: 469
1. In small bowl, thoroughly combine honey, vinegar, soy sauce and mustard. Cover and refrigerate for dressing.
2. Slice turkey into 4 pieces and pound to a 1/4-inch thickness. Dip in egg whites and coat with KELLOGG'S Low-Fat Granola cereal. Place on foil-lined shallow baking pan coated with cooking spray. Drizzle with margarine.
3. Bake at 350°F for 25 minutes or until tender and juices run clear. While turkey is baking, combine remaining ingredients and portion onto four dinner plates. Carefully slice hot turkey and place over salad. Drizzle dressing evenly over salad. Serve immediately.
This Turkey Spinach Salad recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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