- Preheating and Prep
Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- Cooking the Base
Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- Mixing the Ingredients
Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- Plating and Serving
Before serving, add marshmallows and coconut; toss and serve.
- Calories:591 kcal%29%
- Protein:9.0 g%18%
- Carbohydrates:114.0 g%38%
- Fat:11.0 g%22%
- Sugar:75.0 g%75%
- Salt:1.6 g%24%
- Energy:2473 kJ%41%
Frog Eye Salad is a delicious and satisfying dish, Featuring unsweetened pineapple juice, white sugar and eggs, bringing together fresh ingredients for a bright, refreshing plate. Serve immediately after dressing to preserve the crunch and freshness of every ingredient.
