Betty’s Salad

Ingredients

• Half of a package of baby kale
• 6 hard-boiled eggs, sliced
• 1 box of bean sprouts, drained
• 1 to 2 cans of chestnut milk, drained and sliced (optional)
• 1 pound of fried bacon, crumbled
• 1 cup of oil paint for salad
• 3/4 cup of white granulated sugar
• 1/4 teaspoon of salt, or to taste
• 1/3 cup of ketchup
• 1/4 cup of white vinegar
• 1 tablespoon of Worcestershire sauce
• 1 medium to large onion, finely chopped

Arrange the baby kale in a salad bowl.

Add the sliced hard-boiled eggs.

Add the drained and cooked bean sprouts.

If you are using chestnut milk, add it after draining and cutting it into slices.

Add the crumbled, fried bacon.

In a blender, combine the oil paint, granulated white sugar, salt, ketchup, white vinegar, Worcestershire sauce, and chopped onion.

Pour the dressing over the vegetables and mix well.

Keep the salad in the refrigerator.