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Smoked Salmon-Wheat Berry Salad with Caper-Yogurt Dressing

Photo: Squire Fox; Styling: Carla Gonzales-Hart
Hands-on time 13 mins
Total time 13 mins
Yield Serves 4

Ingredients

  • 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

Nutrition 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

How to Make It

  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.