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.
Ingredients
Scaled from 10 servings
- 20 ounce can pineapple tidbits (, drained and juice reserved)
- 10 ounce can crushed pineapple (, drained and juice reserved)
- 1 cup reserved pineapple juice
- ½ cup granulated sugar
- 1 large egg yolk
- ¼ teaspoon salt
- 1 Tablespoon cornstarch
- ½ cup acini di pepe noodles
- 15 ounce can mandarin oranges (, drained)
- ½ cup shredded sweetened coconut
- 1 cup mini marshmallows
- 1 banana (, sliced)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
Instructions
-
Drain the pineapple cans and reserve the juice. Reserve the pineapple fruit in the fridge for later.
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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.
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Cook acini de pepe noodles according to package instructions. Drain and cool.
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Combine the acini de pepe and the thickened sauce in a tupperware.
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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.
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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.
Nutrition
Per serving
| Calories | 255 |
|---|---|
| Fat | 5 |
| Saturated fat | 3 |
| Unsaturated fat | 1.3 |
| Cholesterol | 27 |
| Sodium | 92 |
| Carbohydrates | 52 |
| Fiber | 3 |
| Sugar | 39 |
| Protein | 3 |