​3 Healthy Bridal Shower Appetizers

Putting on a bridal shower is hard work these days. Born in the 1890s, early bridal showers were informal gatherings that were meant to help poor, dowry-less women stock up on necessities for the home. It was only in the 1950s that the bridal shower we know today - the one with fancy decorations, charming food, and organized games - became the norm, and women's magazines were full of specialty appetizer recipes for the grazing pleasure of shower guests. If you were hosting a shower back in the '50s, you'd probably whip up some dried beef rolls, ham and egg balls, and mushroom and frank kebabs.

Thankfully, times (and palates!) have changed, and in the 'teens of the new millennium, bridal shower fare is lighter, simpler, and considerably healthier. Case in point are these three appetizers that are magnificently classy, ultra healthy, and hella beautiful. And did we mention easy? Because you've got a lot of setting up and game planning to do as well, we can't have you slaving in the kitchen all day at the expense of the decorations and entertainment.

Salmon and Asparagus Spring Rolls

These tasty bites are fraught with smoked salmon, tender asparagus, and fresh herbs, rolled up in rice paper wrappers and accompanied by a tangy, slightly spicy dipping sauce.

Trim 36 thin asparagus spears to 6-inch lengths and add them to one inch of boiling water in a big skillet. Cook them for 3 minutes, rinse them in cold water, slice them in half lengthwise, and set them aside to drain.

Slice 8 ounces of smoked wild salmon into 12 6-inch strips, and slice a ripe avocado into 24 strips. Prepare one cup of shredded carrots and a half cup each of chopped f

resh basil leaves and chopped fresh mint leaves. Set all of those ingredients aside, too.

Fill a dish with hot water and, one at a time, soak 12 8-inch rice paper wrappers for about 30 seconds each, until they're soft. Shake off the excess water, and lay the wrappers out on a dry cutting board.

Leaving a one-inch border on either side of the wrapper, divide the filling components among the wrappers, placing them on the bottom third. Roll them up into a tight cylinder, folding in the ends as you go.

Whew! Those are done! Now, make the dipping sauce: Whisk together 1/3 cup of soy sauce and 2 tablespoons each of orange juice, lemon juice, and mirin, and toss in a quarter teaspoon of crushed red pepper.

Each roll has 102 calories, 3 grams of fat, 13 grams of carbs, and 6 grams of protein. They also contain 44% of your daily value of vitamin A and 19% of your daily of folate.

Apple and Brie Mini Quiches

These simple appetizers look anything but, and they're slightly exotic and packed with flavor.

Heat your oven to 350 degrees.

Lay out 30 mini phyllo shells on a large baking sheet lined with parchment paper.

Peel and finely dice a small apple, and divide it among the shells.

Whisk together 5 large eggs, a teaspoon of Dijon mustard, 1/4 teaspoon of salt, a pinch of black pepper, and a pinch of ground nutmeg. Spoon this mixture over the apples, leaving a little room at the top.

Cut 4 ounces of Brie into 30 squares, and lay a square atop the egg mixture. Bake for 15 minutes, or until the egg is set and the cheese is melted.

Each quiche has 39 calories, 2 grams of fat, 3 grams of carbs, and 2 grams of protein.

Grilled Chicken and Pineapple Kabobs

It's a match made in heaven: tangy pineapple chunks alternating with marinated chicken, skewered and grilled to tender perfection.

Mix together in a shallow glass baking dish 3 tablespoons each of soy sauce and brown sugar, 2 tablespoons of sherry, a tablespoon of sesame oil, and 1/4 teaspoon each of ground ginger and garlic powder.

Cut 8 skinless, boneless chicken breasts into 2-inch pieces, and toss them in the dish, cover it, and stick it in the fridge for a couple of hours.

Slide alternating pieces of marinated chicken and big chunks of pineapple onto 8 skewers. Grill the kebabs for 15 minutes or until the juices run clear, turning periodically, on a grill set to medium high heat.