frog eye salad
I had this salad while visiting family in North Dakota. My Florida friends had never had it nor had I! Great take on a pasta salad!
prep time
15 Min
cook time
30 Min
method
---
yield
12 serving(s)
Ingredients
- 1 cup white sugar
- 2 tablespoons all purpose flour
- 2 1/2 teaspoons salt
- 1 3/4 cups unsweetened pineapple juice
- 2 - eggs,beaten
- 1 tablespoon lemon juice
- 3 quarts water
- 1 tablespoon vegetable oil
- 1 package 16 ounce acini di pepe pasta
- 3 cans (11 oz )mandarin oranges, drained
- 2 cans 20 oz pineappple tidbits,drain
- 1 can 20 oz crushed pinapple,drain
- 1 package 8 oz frozen whipped top, thaw
- 1 cup miniature marshmallows
- 1 cup shredded coconut
How To Make frog eye salad
-
Step 1In a saucepan, combine sugar, flour, 1/2 tsp salt ,pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat, add lemon juice and cool to room temperature.
-
Step 2Bring water to boil, add oil, remaining salt and cook pasta al dente. Rinse under cold water and drain.
-
Step 3In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Pasta Salads
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