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 (11)
Do you have any Nutritional Facts to your recipes as I have CKD & eat Gluten Free so I need these to be able to fix your recipes. Btw the recipes look good but I don’t know if for me
Thank you❤️
Laurena
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This diet isn’t about tracking calories, so they do not post them. You can use a recipe app to calculate them, using the ingredients you choose since you may need to change them anyway.
Yum!
Delicious salad! My daughter is allergic to nuts, so we use Sun Butter instead of Peanut Butter. We are big fans of citrus, so I use 2 teaspoons lime juice in the dressing instead of water.
Wow!! This recipe is a keeper.
♥️
Made it with the uncooked millet, which does give it a good crunch.
Brought it to a daughter/parents party and the 26 year olds loved it They sought me out to thank me for making the salad. my friends and I loved it too. Thank you Forks Over Knives. Will definitely make again.
Regular rotation for years…..meal prep perfect!
What does dry millet mean? Uncooked? or cooked and dried?
Hi. In the top with the description it says “Uncooked millet gives this tri-collored slaw an extra crunch.”
Really tasty salad. Everyone loved it!
Hi there… do you cook the millet,before adding it to salad. It would be very hard,would it not,uncooked?
Delicious summer Salad, very fresh and easy to prepare