Frog eye salad

frog eye salad

Simply because this site is about frogs! Why not create a wonderful fruit and pasta salad with the brilliantly named frog eye salad! The picture above gives an idea of what your frog eye salad should look like by the time you've finished making it! Enjoy!

  • 200g white sugar
  • 15g all-purpose flour
  • 15g salt
  • 415 ml unsweetened pineapple juice
  • 2 eggs, beaten
  • 15 ml lemon juice
  • 2835 ml water
  • 15 ml vegetable oil
  • 448 g acini di pepe pasta
  • 3 (11 ounce) cans mandarin oranges, drained
  • 2 (20 ounce) cans pineapple tidbits, drained
  • 1 (20 ounce) can crushed pineapple, drained
  • 224g frozen whipped topping, thawed
  • Marshmallows
  • Coconut 

    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 chilled. Before serving add marshmallows and coconut. Toss and serve.

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