| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Honey |
| 1/4 |
c |
Cider vinegar |
| 2 |
tb |
Soy sauce |
| 1 |
ts |
Dijon mustard |
| 1 |
lb |
Boneless skinless turkey breast |
| 3 |
|
Egg whites; slightly beaten |
| 2 |
c |
Kellogg's® low fat granola® cereal; any variety |
| 2 |
tb |
Margarine; melted |
| 6 |
c |
Spinach; torn and washed |
| 1/2 |
c |
Thinly sliced celery |
| 2 |
c |
Chopped cucumber |
| 2 |
|
Green onions; thinly sliced |
| 1 |
cn |
(11 oz.) mandarin oranges; drained |
INSTRUCTIONS
1.In small bowl, thoroughly combine honey, vinegar,soy sauce and mustard;
cover and refrigerate.
2.Slice turkey into 4 pieces and pound to a 1/4-inch thickness. Dip in egg
white and coat completely with Kellogg's ® Low Fat Granola® cereal. Place
on foil-lined shallow baking pan coated with vegetable cooking spray.
Drizzle with margarine.
3.Bake at 350°F about 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.
Recipe by: Kellogs® Recipe by 1996 Mars, Incorporated
Posted to brand-name-recipes by Barbra<barbra@pipeline.com> on Feb 03, 1998
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