Put away the bacon bits and ranch dressing. A few healthy substitutions and additions will make your salad as healthy as its name would suggest.

You are what you eat, so eat healthy to be healthy!

Dr. Patricia Fine serves up a delicious, nutritious, dessert. Packed with phytochemicals and filled with flavor, this is one dish that won't make you feel guilty for having seconds.

Mastering a from-scratch salad dressing is easier than you think, and healthier than bottled dressings.

Watch and learn how to prepare this simple, delicious, wholesome dish.

In this topsy-tervy world of ours, nothing is for certain. Now, there's a new salad that doesn't even try: the Tendency Salad. It doesn't promise much, just that it tends to be a salad, with various ingredients of your choosing.

8 cups seedless watermelon, cut into 1-inch cubes (about 2 1/2 lbs)

1/4 cup basil, sliced into thin strips

1/4 cup pine nuts, toasted

2 teaspoons olive oil

2 tablespoons Balsamic vinegar

1/4 cup tablespoons Pecorino Romano cheese, finely grated

Sea salt, to taste

In a large bowl, toss together watermelon, basil and pine nuts. In a small bowl, whisk together olive oil and Balsamic vinegar. Drizzle over watermelon mixture. Just before serving, sprinkle with Pecorino Romano cheese and season to taste with sea salt. Serve cold.

Many sad salads lurk in refrigerators at restaurants, or languish in the bins of the nearest Salad Toss counter at the deli, or cower inside taco shells or the latest fast food delivery contraption, waiting to depress the nearest eater. Leathery lettuce, alien tomatoes, and canned garnishes can create the impression that a salad is a poor substitute for food. As a powerful antidote to this dispiriting category, creating your own salad is a great way to connect with fresh ingredients. Along with a bit of bread and a glass of wine, it’s a delicious, light, and healthy supper.