Yam/Sweet Potato Cucumber Onion Salad |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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