Green Bean Salad with Garlic-Dill Dressing

2 medium heads garlic
nonstick cooking spray
seat salt
1/4 cup red-wine vinegar
1 Tbsp honey
2 sprigs fresh dill, stems removed, coarsely chopped
1 tsp Mrs. Dash salt-free seasoning
1/2 tsp onion powder
cold water
1/2 cup evoo
1/2 red bell pepper, seeded, cut into matchsticks
1/2 red onion, thinly sliced
1 lb green beans, trimmed
2 Tbsp sweetened, dried cranberries
4 cups (6 oz) baby spinach leaves

(1) Preheat oven to 375 degrees.

(2) Prepare 2 squares of foil. Holding each head of garlic on its side, cut the top 1-2 inches off the bulb to expose the cloves. Place one head in the center of each foil square. Spray with nonstick cooking spray with a pinch of salt. Close the foil packets and place on a baking sheet. Roast for 45 minutes to 1 1hour, until garlic is caramelized and squeezes like a paste from the head.

(3) When the garlic is cool enough to handle, squeeze the cloves into the bowl of a food processor fitted with a metal blade. Add the vinegar, honey, dill, Mrs. Dash, onion powder, and 1/2 tsp salt. Pulse until combined. Thin with 3-4 Tbsp cold water. With the motor running, drizzle in olive oil. Dressing can be made in advance. Set aside.

(4) Spray large skillet with nonstick cooking spray and set it over medium heat. Add the red pepper and onion. Saute until limp, about 6 minutes. Add the green beans and 2-3 Tbsp water to steam lightly; cook until tender and bright green, about 3-4 minutes.

(5) Remove the pan from the heat and dress lightly with the garlic-dill dressing. In the same pan, toss with cranberries and spinach. Transfer to a serving bowl. Serve warm or at room temperature.