Yam/Sweet Potato Cucumber Onion Salad

• 1 large yam, cooked, then peeled & cubed
• 4 medium sized cucumbers, peeled and cubed
• 6 green onions, diced or 34 cup diced sweet white onion
• 14 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
• 14 cup evaporated milk
• 1 pinch dry mustard

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.
5. If too vinegary for your taste buds, add a little more evaporated milk and shake again.
6. Pour over vegies and mix with a spoon.
7. Or,pour over the vegies in a zip lock bag and shake shake shake.
8. Chill at least two hours or can be overnight.
9. I like to shake the mixture at least twice before serving.
10. Note: You can use brown sugar if you prefer.
11. Chilling time is not listed in the preparation.

then, cucumbers, green onions, sweet red pepper, olive oil, white vinegar, sugar, cilantro, milk, mustard

Taken from www.food.com/recipe/yam-sweet-potato-cucumber-onion-salad-252110 (may not work)