1 bunch curly kale

5 to 6 small roasted beets (red and/or golden), cut into thin slices

1 green Anjou pear, cut into thin ribbons with peeler

1/2 cup walnuts

4 ounces goat cheese, cut into round slices

1/3 red onion, sliced

2/3 cup Glicks Ketchup

1/2 cup Tuscanini Light Olive Oil

1/2 cup Gefen Vinegar

2 teaspoons salt

1/2 cup sugar

1/2 teaspoon chili powder

1/2 teaspoon dried mustard

1/2 teaspoon onion powder

2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic