More Great Recipes: Fruit | Salad

Frog Eye Salad

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Member since 2007

Serves | Prep Time | Cook Time


1 C Sugar
2 T. Flour
2 1/2 tsp. Salt
1 3/4 C Pineapple Juice
2 Eggs, beaten
1 T. Lemon Juice
3 Quarts Water
1 T. Oil
1 (16 oz) Package Acini Di Pepe or similar pasta (I used Pasta abruzzese all'uovo from Whole Foods)
3 (11 oz) cans Mandarin oranges
2 (20 oz) cans Pineapple Tid Bits
1 (20 oz) can Crushed Pineapple
1 (8 oz) whipped cream
1 C Mini Marshmallows
1 C Shredded Coconut (optional)

Combine Sugar, Flour, Salt, Eggs and Pineapple Juice in a sauce pan and cook over medium heat until thickened. Remove from heat, add Lemon Juice and cool to room temperature.

Bring Water, Oil and Salt to a boil. Add Pasta and cook until al dente. Rinse pasta under cold water and drain.

In a large bowl combine Pasta, Egg Mixture, Mandarin Oranges, Pinapple and Whipped Topping. Mix well and refrigerate for 2-3 hours or overnight.

Before serving, add Marshmallows and Coconut (opt.) Toss and Serve.

Pairs Well With


This is a definate crowd pleaser. Every time I bring it a few people ask me for the recipe. It is easy to prepare and is a nice change from standard Pot Luck fare.

I want to know why it's called frog eye salad?

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