Yam/Sweet Potato Cucumber Onion Salad

Ingredients

Salad

• 1 large yam, cooked, then peeled & cubed
• 4 medium sized cucumbers, peeled and cubed
• 6 green onions, diced or 3/4 cup diced sweet white onion
• 1/4 cup sweet red pepper, diced (optional)

Dressing

• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 teaspoons sugar or Splenda sugar substitute
• 1 teaspoon dried cilantro
• 1/4 cup evaporated milk
• 1 pinch dry mustard

Directions

1. 1

   Put all of the vegetables in a medium salad bowl or large gallon sige zip lock bag.

2. 2

   Put all of the dressing ingredients in a

3. 3

   Container with lid that does not leak or a plastic zip lock bag and shake, shake, shake.

4. 4

   Taste. If too vinegary for your taste buds, add a little more evaporated milk and shake again.

5. 5

   Pour over vegies and mix with a spoon.

6. 6

   Or,pour over the vegies in a zip lock bag and shake shake shake.

7. 7

   Chill at least two hours or can be overnight. I like to shake the mixture at least twice before serving.

8. 8

   Note: You can use brown sugar if you prefer. Chilling time is not listed in the preparation.