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This dressing may be served with salad greens.  Also try marinating vegetables including peppers, summer and zucchini squash, mushrooms, tomato chunks and so on,   before grilling.  Veggies such as steamed green beans, red or green bell pepper strips, onion rings, or 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.

Vinaigrette

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 tablespoon), OR
                rosemary, cilantro or oregano (1 1/2 tsp.)

Refrigerate for flavors to meld, or use as a marinade.