INGREDIENTS

1/4 cup honey
1/4 cup cider vinegar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1 pound turkey breast tenderloin
2 egg whites, slightly beaten
2 cups Kellogg's® Special K® Low Fat Granola
2 tablespoons butter or margarine
6 cups torn fresh spinach
1 can (11 oz.) mandarin orange sections, drained
1/2 cup thinly sliced celery
1/2 cup chopped, seeded cucumber
2 green onions, thinly slice

DIRECTIONS

1. In small bowl whisk together honey, vinegar, soy sauce and mustard. Cover and refrigerate until needed.

2. Cut turkey into 4 serving-size pieces. If necessary, lightly pound each piece to 1-inch thickness. Dip into egg whites. Roll in KELLOGG'S SPECIAL K LOW-FAT GRANOLA cereal. Place on baking sheet lined with foil and coated with cooking spray. Drizzle with butter.

3. Bake at 350°F for 25 to 30 minutes or until turkey is tender and no longer pink.

4. Meanwhile, in large bowl toss together spinach, orange sections, celery, cucumber and onions. Arrange on 4 serving plates.

5. Carefully slice hot turkey. Place on salads. Drizzle honey mixture over top. Serve immediately.

NUTRITIONAL PANEL