Yam/Sweet Potato Cucumber Onion Salad

Montana Heart Song's Note:

I had some fresh small cucumbers and one large yam so decided to make a salad with the vegies. This has a sweet vinegary dressing. For large servings double the recipe.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

Salad

• 1 large yam , cooked, then peeled & cubed
• 4 medium sized cucumbers , peeled and cubed
• 6 green onions, diced or ¾ cup diced sweet white onion
• ¼ cup sweet red pepper , diced (optional)

Dressing

• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 teaspoons sugar or 2 teaspoons Splenda sugar substitute
• 1 teaspoon dried cilantro
• ¼ cup evaporated milk
• 1 pinch dry mustard

Directions:

1. Put all of the vegetables in a medium salad bowl or large gallon sige zip lock bag.
2. Put all of the dressing ingredients in a
3. Container with lid that does not leak or a plastic zip lock bag and shake, shake, shake.
4. Taste. If too vinegary for your taste buds, add a little more evaporated milk and shake again.
5. Pour over vegies and mix with a spoon.
6. Or,pour over the vegies in a zip lock bag and shake shake shake.
7. Chill at least two hours or can be overnight. I like to shake the mixture at least twice before serving.
8. Note: You can use brown sugar if you prefer. Chilling time is not listed in the preparation.