Citrusy Millet Salad – Forks Over Knives

About the Author

Kathryn Johnson, RDN, LD

Kathryn Johnson (née Standing) has a bachelor of science in dietetics from Iowa State University and degree in culinary arts from Johnson & Wales University. Johnson worked clinically in behavioral health as a registered dietitian, while also developing low-inflammatory and vegan meals for therapeutic diets. She has over 10 years culinary experience, including as a chef in Colorado, and she has been cooking vegan her whole life. She now serves as a culinary specialist in a test kitchen, testing and developing recipes and specializing in whole-food, plant-based; vegan; and gluten-free.

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