Frog Eye Salad
This delightful frog eye salad is crafted using acini di pepe (or couscous) pasta, along with coconut, pineapple, mandarin oranges, and marshmallows.
Ingredients
- 1 ¾ cups unsweetened pineapple juice
- 1 cup white sugar
- 2 eggs, beaten.
- 2 tablespoons all-purpose flour
- 2 ½ teaspoons salt, divided.
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 1 (16 ounce) package 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
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 cup miniature marshmallows
- 1 cup shredded coconut
Instructions
- Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- Before serving, add marshmallows and coconut; toss and serve.
Nutrition
Calories: 581kcalCarbohydrates: 114gProtein: 9gFat: 11gSaturated Fat: 7gCholesterol: 37mgSodium: 648mgPotassium: 388mgFiber: 4gSugar: 75gVitamin C: 30mgCalcium: 55mgIron: 3mg
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