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
Comments (10)
I used rye berries, Meyer lemon juice for acidity and a lot, a lot more strawberry (granted my strawberries were pretty average) and maple syrup for the dressing. I feel like the amount given could be correct if the greens is not frisée. That thing is just so unappetizingly bitter. We didn’t even use the older part of the leaves which were supposed to be more bitter. And we don’t even like anything overly sweet. I did plenty tweaking for the quantities of other ingredients for the dressing too but I was happy with the end result. Not sure that I’d eat frisée again lol but I’ll gladly try this recipe again for other greens.
Made this for Easter minus the wheat berries, it was delicious. Thank you.
I like forks over knives there’s foods are rich in whole foods which better for in tasting in healthy
My husband is gluten intolerant. What would you suggest as a substitute for the wheat berries?
I live with celiacs and use oat groats in place of wheat berries, barley, etc. works great. You can get GF ones on Amazon.
Buckwheat is gluten free and would probably substitute nicely for the wheat berries
I served this to my SAD eating family and it was a hit! I added cannellini beans.This is definitely a keeper. Thank you!
Made this with a cooked barley and rye combination of grains. It was delicious and really filling.
Oh my gosh so flavorsome- I love the crunch with the peas and the grains and the sweetness from the berries and the dressing – excellent texture and so yummm with mint and fennel – woohoo a keeper!
This salad is delicious! The textures re just right! Loved the vinaigrette!