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Tropical Mushroom Salad

8 oz. fresh enoki mushrooms
1/2 can canned chickpeas, drained
2 Tbsp. snipped fresh chives
1 tsp. fresh lemon juice
1 Tbsp. snipped fresh cilantro
1 Tbsp. snipped fresh parsley
1 Tbsp. olive oil
2 Tbsp. lychee vinegar
2 tsp. reduced fat chicken broth
1 tsp. lychee or other honey
1/4 tsp. freshly ground black pepper

In a medium bowl, combine the enokis, chickpeas, chives and lemon juice.

In a small bowl, whisk the cilantro, parsley, oil, vinegar, broth, honey and pepper. Pour over the mushroom mixture and toss. Serve on spinach leaves.

Servings: 4

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