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
Please correct the recipe instructions. It appears to instruct to roast only the sweet potatoes, when it should simply say “potatoes” including all of them.
You’re right. We’re sorry for the oversight and have just corrected the instructions.
Forks Over Knives
Is this a spicy, hot, dressing?
This recipe looks wonderful and I’m looking forward to trying it. I do have a question though: in step 2 you mention adding to a small bowl 2 tablespoons lemon juice and the next seven ingredients (“through garlic”). But garlic is not included in the list of ingredients. I know I could just add garlic to my own taste, but I’d like to make the recipe the way you liked it or intended it to be for my first time. Can you tell me how much you added? Thank you!
Oh my goodness, I just did see the garlic! No worries about a reply. Please forgive an old woman.