Yam/Sweet Potato Cucumber Onion Salad

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.

• Ready In: 35 mins
• Serves: 4

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 2  teaspoons Splenda sugar substitute
• 1  teaspoon dried cilantro
• 1⁄4 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.