So you’re trying to get fit for your wedding day.
Amidst the stress of wedding planning and busy schedules, it may be tough to keep the workout promises you’ve made. And you’re not alone — 91% of women (and 76% of men) intend to either lose weight or stay the same weight before getting married!
Most of us know that hours at the gym is neither practical nor attainable, and the easiest way to actually see a physical change is by making conscious decisions about what you (and your fiancé) consume regularly. It’s the ol’ 80/20 rule at play.
That being said, eating well doesn’t mean going hungry. Rather, we’ve come up with five suggestions for hearty and healthy dinner salads that will nourish you both. Did you know that cooking and eating together is not only more enjoyable (and economical), but it also increases the chances you’ll both benefit from its positive, lasting effects? English researchers recently determined that women and men are more likely to successfully make changes to their health behavior if their partner joined in on the fun. So, get your fiancé on board and give these 5 delicious recipes a try.
Best-Ever Chinese Chicken Salad
This one really lives up to its name. It is, of course, delicious any time of year, but we like to make it during citrus season when naval oranges are at their peak. It does take a little extra time to cut the oranges, but we are here to attest it is worth it! Don’t be tempted to substitute canned mandarins, particularly the first time, as the recipe reluctantly suggests. Last, we enjoy a 50/50 mix of iceberg lettuce and cabbage. We just can’t go to that 100% cabbage place.
A true crowd pleaser, this recipe appeals to vegans, vegetarians, and carnivores alike. Control your calorie intake with your topping selection (there are so many options!). Grilled chicken or steak? Just beans? Classic tortilla or whole grain chips? You decide. The homemade green goddess‐ish dressing is the real star of the show, with a generous amount of fresh‐squeezed lime juice. So, time to whip out your juicer… or add one to your registry!
Blackened Steak Salad with Blue Cheese
We admit that blue cheese is not typically associated with “healthy”, but hey, all things in moderation. Besides, you can always up the tomatoes and greens to make up for it. The expensive cut of meat makes this salad a bit fancier than the others, and perfect for entertaining. However, there’s no harm in substituting a less-expensive cut, so long as it isn’t too fatty. Ask your butcher for an ideal substitution.
Chopped Greek Salad with Pork Souvlaki
Heading to Greece on your honeymoon? Start getting excited about the delicious cuisine you’ll soon be enjoying, starting with this fresh Greek salad. The marinade for the souvlaki is one of the tastiest we have come across, especially given the simplicity of the ingredients. Feel free to swap the pork for chicken, if that’s more your thing.
Original recipe below
The name is fancy, but don’t let that scare you away. This recipe is delicious, satisfying and colorful. If you’re make‐ahead kind of person, you’re in luck. The roasted potatoes, hard‐boiled eggs, and shallot vinaigrette can all be made the night before. You’ll want to use the best quality tuna you can get your hands on—the imported, olive-oil packed versions are recommended for their flavor and nutrition. While you’re at it, make a little extra for the next day’s lunch or breakfast. You’ll want it.
Here’s to a healthier you and yours! We hope these delicious salad recipes make their way onto your go‐to list for tasty, easy meals before (and after) the big day. Let us know what you think!
Salade Niçoise with Shallot Vinaigrette
Used with permission by Stephanie Brubaker
1 Tablespoon finely minced shallot
2 Tablespoons red wine vinegar
5 Tablespoons extra virgin olive oil
1 head red leaf lettuce, crisped and chopped into 1‐inch slices
6 boiled eggs, halved
2 tins imported tuna packed in olive oil, drained
1/2 lb. haricots verts, blanched
1 1/4 cup niçoise olives
2-3 cups herb roasted potatoes
1 cup garden fresh cherry tomatoes, halved
1 avocado, pitted and cubed
- On a large platter arrange the chopped, crisped lettuce.
- Cut tomatoes in half with a serrated knife and sprinkle with fleur de sel or gray sea salt. Set aside.
- Drain tuna and sprinkle over the lettuce in one area.
- Add haricots verts, olives, herb roasted potatoes, boiled eggs, avocado, and salted tomatoes in a similar fashion.
- Drizzle the shallot vinaigrette evenly on top of the salad. Add fresh ground pepper and serve.
Featured photo by Brooke Lark Photography.