Let’s Make Tabitha Brown’s Fennel Lemon Garlic Vinaigrette Dressing #shorts

Let’s Make Tabitha Brown’s Fennel Lemon Garlic Vinaigrette Dressing #shortsfeed

Today we’re trying Tabitha Brown’s salad dressing — with one surprising ingredient that’s sure to grab your attention! This light and flavorful vinaigrette may even help curb your appetite.

Since I’m on my weight loss journey to 200 lbs, I knew I had to try this recipe for Wellness Wednesday.

Salad Recipe:

Kale (washed)
3 Tbsp olive oil
½ lemon, squeezed
Himalayan salt (to taste)
Cucumbers
Cherry tomatoes
Red onions
Green onions
pear

Dressing Ingredients:

Fennel herb

Onion

Lemon

Garlic cloves

Roasted olive oil

Rice wine vinegar

Carter Spice Blend

Tabitha Brown’s All-Purpose Seasoning

Fennel Fronds
*Fennel is actually a vegetable (bulb), an herb (fronds), and a spice (seeds) — depending on which part you use.

Fennel bulb → crunchy like celery, used in salads or roasted.

Fennel fronds → look like dill, used as a fresh herb garnish.

Fennel seeds → dried spice, slightly sweet/licorice flavor.

#viralshort #TabithaBrown #shortvideo #ytshorts #Saladdressing #explore #viralshort #shortvideos #exploremore

So if you’re making a salad dressing, you probably would use the fennel fronds (herb) or the seeds (spice).

Prep time 10 minutes
Salad creation 20 minutes
salad dressing 10.minutes

Kale Chips in the Air Fryer

@iamtabithabrown

Carter spice blend tabs. Fubu. What are they called, AJ? A lafubu. Well, tab. I don’t know how much to use. Uh, this is something new. That’s why I’ve definitely wanted to make it. And we’re all about trying new things, right? And this was exciting and something I’ve never seen before, but I know I’ve seen it in the tea form. It’s going to be a vinegarette. We got I got to see. It smells amazing. Can you smell it? I’m going fast because of how much time I got on my phone. I’ll try to go slow. The bad thing is I didn’t see him like two seconds ago. Y’all saw him. So he could have came for me. Y’all saw him. Oh, he got me again. Ooh, the combination here. Smell it. Smell it. My husband got me off. You saw it. None of y’all said, “Lisa, watch out. Hair in my salad because we had some leftover. Our low sodium Carter spice blend.” It has cloves of garlic, onion, finel, tabs allpurpose, tarter spice blend, rice vinegar. My sister friend is also making this and she said, “Lisa, I was going to make it too.” So, I’m going to link her below once she makes it. Okay. I don’t have roasted garlic, but I have olive oil. Again, it’s a vinegarette, so enough. Just agave. We’ve got some honey. Just add a smidg. A vinegarette, a garlic, lemon, finel, vinegarette. Oh, Tabitha says, “Cook from the spirit.” So, there were no measurements whatsoever. light on a half a I used 1/4 of a lemon, four cloves of garlic, the same amount of sprigs of finel she used, but I did not catch really the white vinegarette, the rice vinegarette or the olive oil. You add the Himalayan salt and I put some more Carter spice blend. And now we got some pepperc corn. Is that what this says off? Yeah, pepperc corn. Pepperc corn. Uh the the the garlic wouldn’t break down like I wanted it to. So, it’s gonna have a hard [Music] here.