Frog Eye Salad Recipe

Instructions

1. Cook the Acini de Pepe pasta according to package directions. Drain and rinse with cold water.
2. In a saucepan, combine pineapple juice, sugar, flour, and salt. Cook over medium heat, stirring constantly, until thickened. Cool completely.
3. In a large bowl, combine the cooked pasta, mandarin oranges, crushed pineapple, marshmallows, coconut, and cherries.
4. Pour the cooled pineapple juice mixture over the pasta and fruit. Stir gently to coat.
5. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to blend.
6. Just before serving, gently fold in the whipped topping.
7. Serve chilled and garnish with extra cherries, if desired.

Variations

Feeling adventurous? Try these variations:

Keto Frog Eye Salad: Substitute granulated sugar with a keto-friendly sweetener (like erythritol or stevia) and replace the pasta with cooked cauliflower rice.

FAQ

• Q: Can I make this ahead of time?
  A: Absolutely! Making it a day in advance allows the flavors to develop even more.
• Q: Can I use other pasta?
  A: Acini de Pepe is best for its texture, but you can experiment with other small pasta shapes.
• Q: Can I omit the coconut?
  A: Yes! Feel free to leave it out if you have a preference or allergy.

Enjoy!

This Frog Eye Salad is a guaranteed crowd-pleaser! Its unique combination of sweet and savory flavors and delightful textures will make it a new favorite at your next gathering. Enjoy!