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 (5)
I’m so disappointed! Found this salad very dry and unexciting. I should have gone with my gut and coat the veggies in oil and spices to spruce it up a bit. I substituted the wheat berries for quinoa. Seemed to do the trick.
This winter salad was very popular a large family gathering. The dressing was delicious, the colourful vegetables (yams and beets) blended in with kale (I used a package of pre-washed kale, spinach, Swiss Chard). No cutting necessary. It was served in January (when Vancouver Islanders prefer hot veggies over salad). This salad was perfect as it had winter veggies! I gave my daughter the recipe and she will make it for her next dinner party.
I don’t like beets. What is a good substitute?
This recipe sounds delicious, so I’ll try it soon. I have wheat for breadmaking in my pantry, so a wheatberry recipe is ideal for me. However, I bet bulgar, quinoa, buckwheat, or brown rice would work equally as well. Thank you.
This recipe sounds delicious! Were getting ready for a trip in our Airstream and I wondered how long this would keep in the frig?