Tomato And Avocado Salad

• 3 1/2 tbsp butter
• 1/2 lb rye bread, diced
• 3 cloves garlic, peeled and finely chopped
• 2/3 cup freshly squeezed orange juice
• 1/2 cup white balsamic vinegar
• 1-2 tsp sugar, to taste
• 8 tbsp olive oil
• 2 None small heads romaine lettuces, finely chopped
• 1 1/3 lb tomatoes, chopped
• 2 None avocados, peeled, stoned and diced

1. Melt half the butter in a frying pan and fry half the bread, turning, until browned. Add half the garlic and fry for 1-2 more mins. Remove from the pan and allow to cool. Repeat with the remaining butter, bread and garlic.
2. In a bowl, mix the orange juice, vinegar and sugar and season with salt and black pepper. Gradually whisk in the oil. Toss with the lettuce, tomatoes and avocados. Gently mix in the croutons.

butter, rye bread, garlic, freshly squeezed orange juice, white balsamic vinegar, sugar, olive oil, tomatoes, avocados

Taken from recipes-plus.com/api/v2.0/recipes/17838 (may not work)