Frog Eye Salad
This easy Frog Eye Salad recipe is my take on the old-fashioned potluck salad made with acini de pepe pasta, juicy fruit, and a light, fluffy dressing.
Servings: 10
Calories: 255kcal
Cost: 13
Equipment
Ingredients
- 20 ounce can pineapple tidbits , drained and juice reserved
- 10 ounce can crushed pineapple , drained and juice reserved
- 1 cup reserved pineapple juice
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1/4 teaspoon salt
- 1 Tablespoon cornstarch
- 1/2 cup acini di pepe noodles
- 15 ounce can mandarin oranges , drained
- 1/2 cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 banana , sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.20 ounce can pineapple tidbits, 10 ounce can crushed pineapple
- In a saucepan over medium heat combine the pineapple juice, sugar, egg yolk, salt and cornstarch and whisk until smooth. Cook until mixtures comes to a low boil and thickens slightly. Remove from heat and allow to cool.1 cup reserved pineapple juice, 1/2 cup granulated sugar, 1 large egg yolk, 1/4 teaspoon salt, 1 Tablespoon cornstarch
- Cook acini de pepe noodles according to package instructions. Drain and cool.1/2 cup acini di pepe noodles
- Combine the acini de pepe and the thickened sauce in a tupperware.
- Refrigerate for a few hours or overnight. Once the acini de pepe mixture has chilled, add it to a large bowl with the pineapple, mandarin oranges, coconut, marshmallows, and bananas.15 ounce can mandarin oranges, 1/2 cup shredded sweetened coconut, 1 cup mini marshmallows, 1 banana
- Whip cream: In a separate bowl beat the cream and sugar together until stiff peaks. Fold fresh whipped cream into the acini de pepe mixture. Serve immediately or refrigerate.1 cup heavy whipping cream, 1/4 cup powdered sugar
Video
Notes
Store leftover frog-eye salad in the fridge for up to 2-3 days.
Nutrition
Calories: 255kcal | Carbohydrates: 52g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 298mg | Fiber: 3g | Sugar: 39g | Vitamin A: 451IU | Vitamin C: 23mg | Calcium: 62mg | Iron: 1mg
Recipe Link
Recipe Video
