Frog Eye Salad

When one of my friends offered to bring frog eye salad to a potluck at my house, I went...."huh?" I had never heard of such strangeness...where did she get FROG EYES? 

She quickly explained that was the name of a sweet kind of "salad" and in fact, there were no frog eyes. It's name is derived from the small type of pasta used that looks like frog eyes (sort of!).  I had never had it before but one time and I was hooked! It's a lot like my "Spring Marshmallow Salad" that has nothing remotely salad like about it. Hence my love for both :) This "salad" has a great texture from the cooked pasta and marshmallows and sweetness from the sauce, mandarin oranges and cool whip.

The only problem I have encountered with this recipe is that at least in Austin I haven't been able to find the special pasta-that makes it truly a "frog eye" salad-the acini di pepe pasta. I know you can get it in Utah and off of Amazon. If you know of a grocery store in Austin that sells it, please let me know! So once you can find the pasta-definitely go make it!

Frog Eye Salad
The Apron Gal

Serves 10 as a side dish

 ¾ C white sugar
1 tbsp. flour
½ tsp salt
2/3 C pineapple juice
1 egg
1 tsp lemon juice

1 cup pasta (Acini de Pepe), cooked 

2 cans Mandarin oranges, drained
1 20 oz can crushed pineapple
8 oz Cool Whip, thawed
1 cup mini marshmallows (I usually do a little more for good measure :)


Cook pasta according to package instructions-al dente, rinse and cool. 

In a small saucepan, mix sugar, flour, salt, and then stir in pineapple juice and egg. Cook over medium heat 5-10 minutes or until thickened. Add lemon juice and remove from heat and cool. 

Mixing cooled sauce with remaining salad ingredients and cooled, rinsed pasta.

Refrigerate until ready to serve.


No comments:

Post a Comment

I love to hear your thoughts on my recipes and I read every single comment!! Thanks for visiting The Apron Gal!