Summer Salad with Roasted Garlic Lemon Vinaigrette - Jill's Kitchen

Ingredients

• 1 pkg pre-washed, ready-to-eat spring mix (or preferred lettuce(s))
• 1 large carrot (ribboned)
• 1 zucchini (ribboned)
• 1 yellow squash (ribboned)
• 1 red bell pepper (thinly sliced)
• 1/2 red onion (thinly sliced into slivers)
• 1 cup multi-colored tiny tomatoes (grape or cherry) (halve the larger ones)
• 1 head of roasted garlic (squeezed from its papery peel and mashed with the backside of spoon until pasty)
• Juice of 2 lemons
• Zest of 1 lemon
• 1/4 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tsp granulated sugar
• 1 tbsp Dijon mustard
• salt
• pepper