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.
Prep
Cook
Wait
30m
| Category: | Side Dish |
| Seasons | |
| Tags: |
Ingredients
Ingredients
| 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
- 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.
- Place pasta in a large bowl. Stir in the cooled sauce mixture. Stir in fruits, marshmallows, and whipped topping. Add toasted coconut.
