Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (10)
I can’t wait to try it, my rice is cooking now. I also went lighter on the maple syrup, but I didn’t leave it out. I cooked some golden beets and have to use spinach and kale for greens. Thanks for sharing!
How is the amount of ingredients stupid, or are you referring to your spelling?
Looks Amazing, and Healthy. I have printed recipe for my home. Thank you for sharing!!!
Is the yellow squash cooked or eaten raw?
Raw
re the added OJ and Maple syrup-1 /4 cup and 1 TBSP for 12 CUPS! is meager!
come on guys!
I agree with Amy. Why is there orange juice and maple syrup in this recipe? The fresh fruits should provide sufficient sweetness for this recipe.
It’s a wfpb salad with a healthier salad dressing. A lot of people use dressing on their salads. This one is beats the store bought bottled versions. It looks delicious and like all recipes it can be tweaked to your liking!
this looks to be full of sugar. i am not understanding how this is healthy.?
I believe this serves 2.
So thats 1/8 c orange juice & 1/2 T of maple syrup per serving. And you can always adjust to taste. The sugar is natural minimally processed. I dont see how this is alot of “sugar”.