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.see more from this author
I was looking at this recipe and wondering…is it any good? I hate wasting produce and grains! (Who doesn’t?) But I’m so excited to say this is fabulous! I only used 1/4 of red onion, and none of the green onion, but it still was really good! And I loved the dressing!
So delicious. Everything goes together very well and all the different layers of flavour make this a keeper.
I never would have thought to put these ingredients together and was VERY hesitant when a friend suggested we try it. It was great! I will make again.
Same here. I was pleasantly surprised at how delicious it was and am making it again for dinner tonight.