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Do you know what a Frog Eye Salad Is?
July 20, 2007
Issue #006
July 2007



Welcome to the sixth edition of the The Salad Bar, a monthly newsletter to keep you up to date on the website: Easy Salad

Here's what's new this month...

A new fruit salad has been added to the site this month. Now, this recipe has a very unusual name for a salad. I have no idea why they call it this but it is very tasty.

Anyway, here is the Frog Eye Salad.


6 Bullfrogs (just kidding)
4 oz.(1/2 cup) Acini de Pepe or Orzo pasta
1 can pineapple chunks
1 can mandarin oranges


1/4 cup sugar
1 egg
1 tbsp. flour
1/4 tsp. salt
500 ml Cool Whip(small container or 1/2 regular container)
Juice from canned fruit

Optional Ingredients:

1 cup shredded coconut
Any available fresh fruit
1 cup mini marshmallows

Boil pasta according to package directions until el dente(cooked but firm, about 8 minutes). Drain into a colander, rinse with cold water, set aside and let cool.

While pasta is cooking drain juice from canned fruit into a saucepan with the egg, sugar, flour and salt. Whip with hand whisk before heating.

Heat pan with medium heat and keep whisking the dressing until it thickens. Remove from heat and let cool.

In a large bowl mix together drained canned fruit, cooled pasta and dressing from the saucepan.

Fold in Cool Whip until totally immersed with salad. Move salad to a smaller bowl and refrigerate for 2 hours to thicken.

Add Bullfrog eyes for garnish before serving (sorry I couldn't resist!)

*You can use different fruits than the ones in the recipe if you like. If you prefer to use fresh fruits rather than canned you can make the dressing with any fruit juice you like. Use about 1 cup for this recipe.

For a picture of this salad, follow this link: Frog Eye Salad Recipe.

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