Wash the lettuce, arugula and baby spinach under cold water. Drain the greens and pat the leaves dry with a clean kitchen towel. Cut or tear the larger greens into bite-size pieces and place in a large salad bowl.
Clean the sugar snap peas and radishes under cold water and drain. Slice the sugar snap peas diagonally across the pod into ⅛ inch slices. Slice the radishes thinly and add the radishes and sliced snap peas to the salad bowl with the greens.
To make the salad dressing, place the red wine vinegar, minced garlic and sugar or honey in an 8-ounce jar with a tight-fitting lid. Let the garlic sit in the vinegar for about 5 minutes to mellow its sharp flavor. Add the fresh or dried herbs, mustard, salt, pepper and oil. Place the lid on the jar and secure it tightly. Shake the jar vigorously for 20 seconds. The dressing will be well mixed. Pour 4 tablespoons of the dressing over the salad and toss gently with two spoons until the vegetables are lightly coated with dressing. Save the remaining dressing for tomorrow or another day within the week.