Green Vegetable Salad

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8 ounces green cabbage, cored and cut into shreds

1/4 pound haricots verts, blanched

8 spinach leaves, stemmed and cut into shreds

2 kirby cucumbers, seeded and cut into strips 2 inches long and 1/4 inch wide

1/3 cup olive oil

2 tablespoons tarragon or white wine vinegar

Dijon mustard to taste

2 scallions, thinly sliced

Salt and freshly ground black pepper