Steak Salad & Rice Pilaf

• 12 oz. beef sirloin steak, 1/2- to 3/4-inch thick (4 3-oz steaks)
• 1 tsp. cracked black pepper
• 8 cups chopped romaine lettuce
• 1 medium tomato, cut into wedges
• 1 fresh zucchini, sliced
• 1 slivered medium red onion
• 1/2 cup KRAFT Lite Thousand Island Dressing
• 2 tsp. very low-sodium chicken bouillon granules
• 1/2 cup orange juice
• 1-1/2 cups instant brown rice, uncooked
• 1/2 cup dried cranberries
• 1/4 cup PLANTERS Sliced Almonds
• 32 oz. (4 cups) nonfat yogurt, favorite flavor
• 2 16 fl oz bottles , favorite flavor

1. Preheat grill to medium-high heat.
2. Sprinkle steak with pepper.
3. Grill 5 to 7 min.
4. on each side, or until medium doneness (160F).
5. Cut steak across the grain into thin slices.
6. Toss steak slices with lettuce, tomato, zucchini and onion in large bowl.
7. Add dressing; mix lightly.
8. Bring bouillon granules, 1 1/2 cups water and orange juice to a boil in a small saucepan.
9. Stir in rice and cranberries; return to boil.
10. Reduce heat to medium-low; cover.
11. Simmer 5 min.
12. Remove from heat.
13. Let stand 5 min.
14. before serving.
15. Stir in almonds just before serving.
16. Divide salad and rice into 4 equal portions.
17. Complement each meal with 1 cup of yogurt for dessert.
18. Serve each person an 8 fl oz glass of CRYSTAL LIGHT with meal.

beef sirloin steak, cracked black pepper, romaine lettuce, tomato, zucchini, red onion, chicken bouillon granules, orange juice, instant brown rice, cranberries, almonds, nonfat yogurt, bottles

Taken from www.kraftrecipes.com/recipes/steak-salad-rice-pilaf-59325.aspx (may not work)