Nancy Macklin
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. Nancy 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.
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Comments (8)
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?
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!