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Frog Eye Salad

Food Wiki
This delightful frog eye salad is crafted using acini di pepe (or couscous) pasta, along with coconut, pineapple, mandarin oranges, and marshmallows.
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 9 hours
Total Time 9 hours 35 minutes
Course Salad
Cuisine Indian
Servings 10
Calories 581 kcal

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
Keyword Frog Eye Salad
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