May 29, 2016

Frog Eye Salad #SundaySupper

On the Menu Today~
Frog Eye Salad

Good Morning and Welcome!
It's time for Sunday Supper.
This Weeks Event: Summer's Best Potluck Dishes
Hosted by: Shelby for Grumpy's Honey Bunch

Frog Eye Salad is best described
as a creamy, fruity, fruit salad made with pasta.
I thought my grand-kids would like this salad
when I told them the name..
but it turned out,
we all loved this.

I had never of Frog Eye Salad....
I'm really not sure why?
Maybe because it's not a Midwest "salad"
I did some research and
from what I found out,
it may have originated in Utah and
it's very popular there.
If anyone knows anything about Frog Eye Salad,
please leave us a comment below.
We'd love to learn more about this scrumptious salad.

Frog Eye Salad is very similar to an Ambrosia Salad
a very popular Southern salad that is made with
mini marshmallows, pineapple, mandarin oranges and
coconut in a pudding/whipped cream mixture.

Frog eye salad is made, along with the cooked pasta,
crushed pineapple, pineapple tidbits, mini marshmallows,
mandarin oranges and a cooked filling.
Mix it all together with whipped cream or
a non-dairy whipped topping and
you have delicious!

Frog Eye Salad is named after the pasta used in the salad,
the small little pasta called; Acini di Pepe.
This pasta is said to look like little eyes, hence the name.
I have seen recipes for this salad using ring macaroni,
instead of the Acini di Pepe pasta.
I think the next time I make this salad,
I'm going to use both....more eye-like, I think:)

This recipe makes a lot of lip-smacking, yummy salad.
If your invited to a party tomorrow
to celebrate Memorial Day or
over the summer, if your asked to bring a dish to pass,
Frog Eye Salad is definitely a dish everyone will love.

Frog Eye Salad

  • 1 cup white sugar
  • 2 tablespoons flour
  • 2 1/2 teaspoons salt
  • 1 3/4 cup unsweetened pineapple *see note
  • 2 eggs, beaten
  • 1 tablespoon lemon juice
  • 3 quarts water
  • 1 tablespoon oil
  • 1 (16 oz) package acini di pepe pasta
  • 3 (11 oz) cans mandarin oranges, drained
  • 2 (20 oz) cans pineapple tidbits, drained
  • 1 (20 oz) can crushed pineapple, drained
  • 1 (8 oz) tub non-dairy whipped topping (cool-whip)
  • 1 cup mini marshmallows
  • 1 cup shredded coconut
Cooking Directions
  1. Note: Use drained pineapple juice and mandarin orange juice plus enough water to equal 1 3/4 cups.
  2. In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
  3. Bring water to a boil. add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
  4. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
  5. Mix well and refrigerate overnight or until well chilled. Before serving, add marshmallows and coconut. Toss and serve.

Salad, Pasta, Pineapple, Mandarin Oranges, CreamOrangeCoconut, Marshmallow

Sides and Salads
The Main
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board
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