Vinaigrette
A Recipe from Sneaky Kitchen

2 tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon prepared mustard (Dijon suggested)
1 tablespoon minced red onion or 1 minced scallion (green onion)
1 or 2 finely minced garlic cloves
1  teaspoon sugar
1/2  teaspoon black pepper
1/2  teaspoon salt
Optional - chopped fresh herbs:  parsley or basil (1 Tbsp.), OR                  rosemary, cilantro or oregano (1 1/2 tsp.)

Combine & refrigerate for flavors to meld, or use as a marinade.

May be served with salad greens. Marinate vegetables; peppers, summer & zucchini squash, mushrooms, tomato chunks etc. for grilling. Steamed green beans, red or green bell pepper strips, onion rings, raw or lightly steamed broccoli florets also can be marinated for a couple of hours in the fridge, then added to salads or served as a cold vegetable.