Frog eye salad is a whimsical and refreshing dessert salad that’s perfect for summer gatherings and potlucks. Combining sweet and savory ingredients, this dish features tiny pasta, fruit, and a creamy dressing that creates a unique flavor profile. With its playful appearance and delicious taste, frog eye salad is sure to be a hit at your next event. Let’s dive into the details of this delightful recipe!
Ingredients
– 1 cup acini di pepe pasta
– 1 can (20 oz) crushed pineapple, drained
– 1 cup mini marshmallows
– 1 cup mandarin oranges, drained
– 1 cup green grapes, halved
– 1 cup whipped topping
– 1/2 cup shredded coconut
– 1/2 cup chopped nuts (optional)
– 1/2 cup sugar
– 1/2 cup milk
Servings and Cooking Time
This recipe yields about 6 servings. Preparation time is approximately 30 minutes, with no cooking time required.
Nutritional Value
Nutritional value per serving (1 cup):
– Calories: 250
– Protein: 3g
– Carbohydrates: 40g
– Fat: 10g
– Fiber: 2g
This information is based on a single serving size for one person.
Step-by-Step Cooking Process
1. Cook the acini di pepe pasta according to package instructions; drain and cool.
2. In a large mixing bowl, combine the cooled pasta and crushed pineapple.
3. Add the mini marshmallows to the bowl.
4. Fold in the mandarin oranges and halved grapes.
5. In a separate bowl, whisk together the sugar and milk until smooth.
6. Pour the milk mixture over the fruit and pasta mixture.
7. Gently fold in the whipped topping until evenly coated.
8. Stir in the shredded coconut and chopped nuts if using.
9. Refrigerate the salad for at least 2 hours to allow flavors to meld.
10. Serve chilled, garnished with additional whipped topping if desired.
Alternative Ingredients
You can substitute acini di pepe pasta with orzo or couscous for a different texture. Additionally, feel free to swap out fruits based on your preferences; berries or diced apples work well too.
Serving and Pairings
Frog eye salad pairs wonderfully with grilled meats, BBQ dishes, or as a light dessert. It also makes a great addition to brunch spreads or family gatherings.
Storage and Reheating
Store frog eye salad in an airtight container in the refrigerator for up to 3 days. It is not recommended to freeze this dish, as the texture may change upon thawing.
Cooking Mistakes
- Not cooking the pasta properly can lead to a mushy texture.
- Skipping refrigeration can result in a less flavorful salad.
- Using canned fruits without draining them can make the salad watery.
- Overmixing the ingredients can break down the fruit.
- Neglecting to adjust sweetness can affect the overall taste.
Helpful Tips
- For a vibrant look, use a variety of colorful fruits.
- Adjust the sweetness to your preference by adding more or less sugar.
- Try adding a splash of citrus juice for extra flavor.
- Chill serving bowls for a refreshing touch.
FAQs
What is frog eye salad?
Frog eye salad is a dessert salad made with acini di pepe pasta, fruit, and a creamy dressing, often enjoyed at potlucks and gatherings.
Can I make frog eye salad ahead of time?
Yes, frog eye salad can be made a day in advance and stored in the refrigerator, allowing the flavors to blend beautifully.
What fruits can I use in frog eye salad?
You can use a variety of fruits, such as pineapple, grapes, mandarin oranges, or berries based on your preferences.
Is frog eye salad gluten-free?
Traditional frog eye salad is not gluten-free due to the pasta. However, you can use gluten-free pasta alternatives.
Can I freeze frog eye salad?
It is not recommended to freeze frog eye salad as the texture of the ingredients may change when thawed.
Conclusion
Frog eye salad is a delightful dish that combines sweet and savory elements, making it a crowd-pleaser for any occasion. Its unique flavor and playful presentation make it a must-try for anyone looking to add a fun twist to their meal. Enjoy this refreshing salad at your next gathering!
Frog Eye Salad
Ingredients
- 1 cup acini di pepe pasta
- 1 can 20 oz crushed pineapple, drained
- 1 cup mini marshmallows
- 1 cup mandarin oranges drained
- 1 cup green grapes halved
- 1 cup whipped topping
- 1/2 cup shredded coconut
- 1/2 cup chopped nuts optional
- 1/2 cup sugar
- 1/2 cup milk
Instructions
- Cook the acini di pepe pasta according to package instructions; drain and cool.
- In a large mixing bowl, combine the cooled pasta and crushed pineapple.
- Add the mini marshmallows to the bowl.
- Fold in the mandarin oranges and halved grapes.
- In a separate bowl, whisk together the sugar and milk until smooth.
- Pour the milk mixture over the fruit and pasta mixture.
- Gently fold in the whipped topping until evenly coated.
- Stir in the shredded coconut and chopped nuts if using.
- Refrigerate the salad for at least 2 hours to allow flavors to meld.
- Serve chilled, garnished with additional whipped topping if desired.
Nutrition
