Frog Eye Salad

Frog Eye Salad reminds me of every family gathering and summer holiday of my entire life. Another family favorite is Broccoli Salad that’s served at basically every large family function or celebration.

The noodles you use this Frog Eye Salad are called Acini de Pepe. If your store doesn’t have them, you can order them from Amazon.

This salad is like an institution in my family. We all love it, and I know you will love it, too.

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HOW TO MAKE FROG EYE SALAD

• Drain all fruit and reserve pineapple juice for the marinade sauce. Place drained fruit in a covered bowl and refrigerate until needed.
• Prepare Acini de Pepe pasta by following package directions, but add 2 tsp of salt and 1 tsp cooking oil to the water. Drain pasta and set aside.
• In a small or medium saucepan, combine sugar, flour, and 1/2 tsp salt. Mix until combined. Stir in beaten eggs and pineapple juice. Cook gradually on low-medium heat until mixture thickens, stirring regularly.
• Next, add lemon juice and then pour the marinade mixture over the cooked Acini de Pepe and stir until well combined.
• Put in a plastic- or glass-covered bowl and refrigerate overnight.
• In the morning or before you are ready to serve, stir in Cool Whip until well combined, and then add fruit, marshmallows, and coconut. Gently stir until ingredients are evenly distributed.
• Keep refrigerated until serving time.
• Enjoy!

Best Tip for making Frog Eye Salad

• This salad needs to be started a day in advance. The noodles need to marinate in the pineapple juice mixture overnight.

More Summer Salads

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Frog Eye Salad {TMH}

 

Print

This salad needs to be started a day in advance. The noodles need to marinate in the pineapple juice mixture overnight.

Serves: 15-20

Ingredients

• 1¾ cup pineapple juice (reserved from canned pineapple)
• 1 cup sugar
• 2 tbsp flour
• 2½ tsp salt, divided
• 2 eggs, beaten
• 1 tbsp lemon juice
• 1 tsp cooking oil
• 1 (16 oz) package Acini de Pepe pasta
• 3 (11 oz) cans mandarin oranges, drained
• 2 (20 oz) cans pineapple chunks, drained and reserve juice
• 1 (20 oz) can crushed pineapple, drained and reserve juice
• 1 (8 oz) carton Cool Whip
• 1 cup mini marshmallows, optional
• 1 cup shredded coconut, optional

Instructions

1. Drain all fruit and reserve pineapple juice for the marinade sauce. Place drained fruit in a covered bowl and refrigerate until needed.
2. Prepare Acini de Pepe pasta by following package directions, but add 2 tsp of salt and 1 tsp cooking oil to the water. Drain pasta and set aside.
3. In a small or medium saucepan, combine sugar, flour, and ½ tsp salt. Mix until combined. Stir in beaten eggs and pineapple juice. Cook gradually on low-medium heat until mixture thickens, stirring regularly.
4. Next, add lemon juice and then pour the marinade mixture over the cooked Acini de Pepe and stir until well combined.
5. Put in a plastic- or glass-covered bowl and refrigerate overnight.
6. In the morning or before you are ready to serve, stir in Cool Whip until well combined, and then add fruit, marshmallows, and coconut. Gently stir until ingredients are evenly distributed.
7. Keep refrigerated until serving time.
8. Enjoy!

3.4.3177

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