Tropical Frog Eyed Salad

Don't worry, no frogs were harmed in the making of this delicious salad. It's a family favorite and a crowd pleaser for your next potluck.





Category: Side Dish



1 Oakdell Cage Free Eggs, beaten
1 cup pineapple juice
1/2 cup granulated sugar
1 1/2 tbsp flour
1/4 tsp salt
Juice of 1/2 lemon
1 (16 oz) package acini di pepe pasta, cooked according to package directions
1 (8 oz) can crushed pinapple
1 (20 oz) can pineapple tidbits
1 (22 oz) mandarin oranges
2 medium bananas, peeled and sliced
1 large mango, diced
2 cups mini marshmallows
1 (8 oz) container frozen whipped topping, thawed
1/2 cup flaked coconut, toasted

Tropical Frog Eyed Salad Directions

  1. In a medium saucepan, cook pineapple juice, sugar, flour, salt, and beaten egg over medium heat until thickened but never let boil, about 5-7 minutes. Remove from heat and stir in lemon juice and let cool completely.
  2. Place pasta in a large bowl. Stir in the cooled sauce mixture. Stir in fruits, marshmallows, and whipped topping. Add toasted coconut.