Smoked Salmon-Wheat Berry Salad with Caper-Yogurt Dressing

Photo: Squire Fox; Food Styling: Kellie Gerber Kelley; Prop Styling: Carla Gonzales-Hart

Yield: Serves 4
Recipe from Cooking Light

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Recipe Time

Hands On: 13 Minutes
Total: 13 Minutes

Nutritional Information

Amount per serving
  • Calories: 275
  • Fat: 7.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 15g
  • Carbohydrate: 41g
  • Fiber: 7g
  • Cholesterol: 29mg
  • Iron: 1mg
  • Sodium: 581mg
  • Calcium: 87mg


  • 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. 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.
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