Smoked Salmon-Wheat Berry Salad with Caper-Yogurt Dressing

Photo: Squire Fox; Styling: Carla Gonzales-Hart


Serves 4
Total time: 13 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 13 Minutes
Total: 13 Minutes

Nutritional Information

Calories 275
Fat 7.1 g
Satfat 3 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 15 g
Carbohydrate 41 g
Fiber 7 g
Cholesterol 29 mg
Iron 1 mg
Sodium 581 mg
Calcium 87 mg


3 tablespoons water
2 tablespoons capers, drained
2 tablespoons plain 2% Greek yogurt
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
3 ounces 1/3-less-fat cream cheese
2 cups cooked wheat berries
1 1/2 cups thinly sliced English cucumber
3/4 cup thinly vertically sliced red onion
1/3 cup fresh dill
3 1/2 ounces cold-smoked salmon, cut into thin strips, divided
4 cups baby spinach leaves


1. Combine first 8 ingredients in a bowl, stirring well with a whisk. Stir in wheat berries, cucumber, onion, dill, and 1 1/2 ounces salmon; toss to coat. Place 1 cup spinach in each of 4 bowls; top each serving with 1 cup wheat berry mixture and 1/2 ounce salmon.

Robin Bashinsky,

Cooking Light

September 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note