YAM/SWEET POTATO CUCUMBER ONION SALAD

Yam/Sweet Potato Cucumber Onion Salad image

Provided by Montana Heart Song

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

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)
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

Steps:

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

Nutrition Facts : Calories 229.4, Fat 8.4, SaturatedFat 1.8, Cholesterol 4.6, Sodium 33, Carbohydrate 36.9, Fiber 5, Sugar 8, Protein 4.6