INGREDIENTS

    Salad
  • 1 large yam, cooked, then peeled & cubed
  • 4 medium sized cucumbers , peeled and cubed
  • 6 green onions , dicedor
  • 3/4 cup diced sweet white onions
  • 1/4 cup sweet red peppers, 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. 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.