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

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.