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Chrissie's Frog Eye Salad


Try this different but tasty pasta salad made with mandarin oranges, pineapple and whipped topping.













Low Fat, Trans-fat Free


1 cup sugar
2 teaspoons all-purpose flour
½ teaspoon salt
1 ¾ cup pineapple juice
2 each eggs
1 tablespoon lemon juice
3 quarts water
2 teaspoons salt
1 teaspoon vegetable oil
1 each pasta
Acini de Pepe, one package
33 ounces mandarin oranges
three 11 ounce cans, drained
2 each pineapple
crushed (20 oz cans), drained
1 each whipped topping, prepared
12 ounces


Combine sugar, flour, ½ teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly.

Chill. Salad may be refrigerated as long as a week in air tight container.

Variation: Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 16512% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 508mg 21%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 5g
Vitamin A 10% Vitamin C 57%
Calcium 4% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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