March 30, 2020 |
A new take on an old classic.
Makes 4 portions (1/2 cup or 125ml each)
Mayonnaise 2 ½ tbsp. (40ml)
Dijon mustard ½ tsp (3ml)
White vinegar ½ tsp (3ml)
Black pepper 1/8 tsp (pinch)
Green peas, frozen, thawed 2 cups (500ml)
Onion, finely chopped ½ medium
Egg, hard boiled, chopped 1 large
Parsley, fresh, chopped 1 ½ tsp (8ml)
1. Boil egg in a small pot of water, about 10 minutes. Cool, peel and chop. Set aside.
2. In a small bowl, mix together mayonnaise, mustard, vinegar and pepper to make the dressing.
3. In another bowl, combine peas, onion, and cooked egg. Add the dressing and mix well.
4. Garnish with parsley. Refrigerate until ready to serve.
Nutrition Facts (per serving)
December 4, 2020 | News Patient News
This information may be relevant for St. Boniface Hospital (SBH) and Seven Oaks General Hospital (SOGH) kidney/dialysis patients who use…
December 3, 2020 | News Staff News
Newly released national data shows Manitoba leads the country in rates of end-stage kidney disease (ESKD). The December 2020 Canadian…