1Sprinkle almonds in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until light brown. Remove from skillet; set aside.
2Meanwhile, in small bowl, beat oil, lime juice, sugar, salt, pepper and garlic with wire whisk until smooth.
3In large serving bowl, mix lettuces and pomegranate seeds. Add dressing; toss to coat. Sprinkle with almonds; toss gently.