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BRING water to boil in medium saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.
MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.
REFRIGERATE at least 1 hour or until ready to serve.
Nutrition Information Per Serving: 68 Calories, Fat 0g, Protein 2g, Carbohydrates 15g, Cholesterol 0mg, Sodium 530mg, Fiber 3g