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Tangy Turkey Spinach Salad

Tangy Turkey Spinach Salad

Who could resist this salad? Sweet and tangy salad dressing and crunchy roasted turkey slices top a salad of spinach, mandarin oranges, celery, and cucumber.

Prep Time: 20 minutes

Total Time: 45 minutes

Servings: 4


  • 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® Cereal Low Fat Granola Buy Now
  • 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


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.

Nutrition Label