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The first time I ate this salad was 36 years ago while I lived in Florida. I attended a luncheon and this salad was served.  I went looking for its creator to find out what besides, pineapple, mandarin oranges and marshmallows, was in it.  I learned the mystery ingredient was pasta.  I also learned that it was called “Frog Eye Salad” and the recipe was on the back of a package of “Acini di Pepe” (translation=berries of pepper).  Love it.  Didn’t make it too often because even a half batch (the original recipe called for the whole box of pasta) was a really big salad.  The recipe has been cut in half on the boxes and it can be found in two versions.  I prefer the original, which this Instructable is based on.  So let’s get started.

Step 1:

Ingredients:
1 ½ cup sugar
1 Tablespoon flour
¼ teaspoon slat
1 can (20 oz.) pineapple tidbits (drain and reserve the juice)
1 can (8 0z.) crushed pineapple (drain and reserve the juice)
1 egg beaten (just whip it in a cup with a fork)
2 teaspoons lemon juice (I had and used lime juice)
1 1/3 cups (8oz.) Acini di Pepe uncooked
2 cans (8 oz. each) mandarin orange segments (drained
3 ½ cups frozen nondairy whipped topping thawed ( I mixed up a batch of Spiffy whip)
3 cups miniature marshmallows
½ cup flaked coconut (I omitted this part)
Maraschino cherries (used as a garnish)
Water
Salt

Supplies (not of these are shown in the picture)
Pot for boiling the pasta
Strainer
Can opener
Bowls
Sauce pan
Whisk
Rubber scraper
Plastic wrap
Big spoon

About This Instructable

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Bio: In a valiant attempt to keep myself from dying of boredom, I create.
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