2 cans green beans (french or regular cut)
2 bunches spinach leaves
4 zucchini cut into half moons
2 tablespoons oil oil
2 tablespoons grated shallot
Zest and juice of 1 orange
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 tsp salt and ground black pepper to taste

2 can s green beans (french or regular cut) 2 bunches spinach leaves 4 zucchini cut into half moons 2 tablespoons oil oil 2 tablespoons grated shallot 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1/4 tsp salt and ground black pepper to taste

Cook veggies without overcooking.
Whisk other ingredients
Drain veggies very well and pat dry
Pour liquid mixture over veggies
Allow to chill at least one hour. Best after one day.