Frog Eye Salad
Good Morning and Welcome! It’s time for Sunday Supper. This Weeks Event: Summer’s Best Potluck Dishes. 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 salad.
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.
Similar to Ambrosia Salad
Frog Eye Salad is very similar to Ambrosia Salad. Ambrosia salad is a very popular southern-style salad, that is made with mini marshmallows, pineapple, mandarin oranges and coconut, then combined in a pudding/whipped cream mixture. Frog eye salad is made with 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?!?
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 also 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.
- 1 cup
- 2 tablespoons
- 2 1/2 teaspoons
- 1 3/4 cup
unsweetened pineapple *see note
- 1 tablespoon
- 3 quarts
- 1 tablespoon
- 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
- 1 cup
- Note: Use drained pineapple juice and mandarin orange juice plus enough water to equal 1 3/4 cups.
- 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.
- Bring water to a boil. add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
- In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
- Mix well and refrigerate overnight or until well chilled. Before serving, add marshmallows and coconut. Toss and serve.
- Calamari salad with fennel and avocado by Caroline’s Cooking
- Coronation Chicken Deviled Eggs by Food Lust People Love
- Creamy Ranch Tortilla Pinwheels with Roasted Red Peppers by Dizzy Busy and Hungry
- Roasted Corn Salsa by Casa de Crews
- Walnut Grapes by Eat, Drink and Be Tracy
- Watermelon Salad with Feta Cheese and Mint by April Golightly
Sides and Salads
- Amish Broccoli and Cauliflower Salad by My World Simplified
- Antipasto Pasta Salad by A Mind “Full” Mom
- Arugula Pesto Pasta Salad with Grilled Chicken by Hardly A Goddess
- Cheddar Bacon Ranch Potato Salad by Cupcakes & Kale Chips
- Chopped Caprese Salad by Angels Home Sweet Homestead
- Crunchy Coleslaw by A Day in the Life on the Farm
- Cumin Scented Quinoa with Black Bean and Corn Salsa by The Hungry Goddess
- Easy Summer Chickpea Salad by She Loves Biscotti
- Elotes by Culinary Adventures with Camilla
- Frog Eye Salad by Turnips 2 Tangerines
- Gluten Free Grilled Corn Salad by Gluten Free Crumbley
- Layered Salad with Green Goddess Dressing by Delaware Girl Eats
- No Mayo Potato Salad by Simple and Savory
- Roasted Vegetable Couscous Salad by My Life Cookbook
- Spaghetti Salad with Italian Dressing by Kitchen Gidget
- Summer Grain Salad by Pook’s Pantry
- Summer Tortellini Salad by Palatable Pastime
- Tarragon Marinated Brussels Sprouts by Beauty and the Beets
- Steve’s Fried Chicken by Monica’s Table
- Blueberry Ginger Parfaits by Cindy’s Recipes and Writings
- Blueberry Slab Pie by The Chef Next Door
- Caramel Icebox Cake by Cookin’ Mimi
- Caramel “Doughnut” Cake by What Smells So Good?
- Cherry Crumb Bars by The Redhead Baker
- Chocolate Eclair Cake by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Coconut Lime Ice Cream by Cosmopolitan Cornbread
- Cookie Butter Caramel Swirl Brownies by Grumpy’s Honeybunch
- Double Chocolate Blondies by Family Around The Table
- Frozen Champagne Salad by Moore or Less Cooking
- How to make a Pineapple Summer Cake by Asian In America
- Lemon Icebox Bars by Hezzi-D’s Books and Cooks
- Mini Strawberry-Rhubarb Crisps with Coconut by The Wimpy Vegetarian
- No-Bake Summer Berry Cream Cheese Tarts by Magnolia Days
- Peach Dumplings by Fantastical Sharing of Recipes
- Peanut Butter Bars by Confessions of a Cooking Diva
- S’mores Blondies by Alida’s Kitchen
- Strawberry Pretzel Pie by My Imperfect Kitchen
- Summertime S’Mores by The Freshman Cook
- Triple Peanut Butter Cookies by Cooking With Carlee
- White Sheet Cake by That Skinny Chick Can Bake
- Whole Wheat Strawberry Galette by The Bitter Side of Sweet
Plus Lemon Yogurt Pound Cake and Best Potluck Dishes from Sunday Supper Movement
Join 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. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement