Nutrition per serving may change if servings are adjusted.
2 ounces stale whole wheat bread
1 tablespoon olive oil
1 clove garlic, minced
4 cups chopped romaine lettuce
¼ cup pomegranate seeds
¼ cup crumbled goat cheese (chèvre)
2 tablespoons light Italian salad dressing
Tear stale whole wheat bread into 1-inch pieces. In a 10-inch skillet heat oil over medium heat. Add bread; cook 5 minutes or until toasted, stirring occasionally. Add garlic, cook and stir 1 minute more.
In a large bowl combine bread mixture, lettuce, pomegranate seeds and chevre. Drizzle with light Italian salad dressing; toss to coat.