For the dressing
1/4 cup red wine vinegar
1 clove garlic, sliced
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup olive oil
2 heaping tablespoons finely chopped red bell pepper
Additional salt and pepper, to taste

For the salad
Yellow squash and zucchini, thinly sliced
Sugar snap peas
Edamame and/or field peas
Red bell pepper, thinly sliced
Fresh salad greens