easy frog eye salad recipe

Written ByJenny Smyth Posted on
easy frog eye salad recipe
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The Best easy frog eye salad recipe

I’m so excited to share my easy frog eye salad recipe with you all today. This classic Southern side dish has been a staple in my family for generations, and for good reason – it’s ridiculously easy to make and tastes amazing. I love serving it at family gatherings, potlucks, and even just as a quick weeknight side dish.

The best part? It’s incredibly healthy, thanks to the abundance of juicy grapes, crunchy celery, and creamy mayonnaise. I’m not sure where this dish originated, but I’ve heard it’s been a Southern favorite for decades.

The original recipe calls for chopped hard-boiled eggs, which are totally optional if you’re not a fan. But trust me, they add a richness and texture that takes this salad to the next level. My kids love helping me chop the veggies and mix everything together – it’s a great way to get them involved in the kitchen and learning about where food comes from.

And let’s be real, who doesn’t love a good excuse to eat more veggies? The key to making this salad is using high-quality ingredients and not over-mixing the dressing. You want that perfect balance of tangy mayonnaise and sweet grapes.

I like to serve it chilled, so feel free to refrigerate it for at least 30 minutes before serving. This salad is perfect for any occasion – whether you’re hosting a big gathering or just need a quick side dish for dinner.

Easy Frog Eye Salad

Easy Frog Eye Salad

4.8 from 829 votes

A classic creamy salad with acini di pepe pasta, pineapple, mandarin oranges, and a sweet dressing. This simple recipe is perfect for potlucks and family gatherings.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time4 hours 25 mins
Servings: 10Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Salad

1 cup acini di pepe pasta
1 can (20 oz) crushed pineapple, drained with juice reserved
1 can (15 oz) mandarin oranges, drained
1 cup miniature marshmallows
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans

For the Dressing

1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup reserved pineapple juice
1 large egg, beaten
1 tablespoon lemon juice
1 cup frozen whipped topping, thawed

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the acini di pepe pasta and cook for 8 to 10 minutes until tender but still firm to the bite.
3Drain the pasta in a colander and rinse with cold water to stop the cooking process.
4In a medium saucepan over medium heat, whisk together the sugar, flour, and salt.
5Slowly pour in the reserved pineapple juice while whisking constantly to prevent lumps.
6Cook the mixture for 5 to 7 minutes, stirring frequently, until it thickens and begins to bubble.
7Remove the saucepan from the heat.
8Gradually whisk about half of the hot mixture into the beaten egg to temper it, then pour the egg mixture back into the saucepan.
9Return to medium heat and cook for 2 to 3 minutes, stirring constantly, until the dressing is thick and smooth.
10Remove from heat and stir in the lemon juice.
11In a large mixing bowl, combine the cooked pasta, crushed pineapple, mandarin oranges, miniature marshmallows, shredded coconut, and chopped pecans.
12Pour the warm dressing over the mixture and fold gently with a rubber spatula until everything is evenly coated.
13Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight until the salad is thoroughly chilled and the flavors have melded.
14Just before serving, fold in the thawed whipped topping until fully incorporated.
Serve cold.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
Large mixing bowl
Rubber spatula
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 150mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For a lighter version, use reduced-fat whipped topping and light coconut. The salad can be made a day ahead and stored covered in the refrigerator. Add the whipped topping just before serving for the best texture.

Watch Video Of How Easy Frog Eye Salad Works

This easy frog eye salad recipe has been a staple in my family for years, and I’m so glad I can share it with you all today! It’s perfect for any occasion – whether you’re hosting a big gathering or just need a quick side dish for dinner.

One of my favorite things about this recipe is how well it keeps in the fridge – it’s perfect for meal prep or taking on-the-go lunches. And don’t even get me started on how delicious it is!

The combination of juicy grapes and crunchy celery is absolute perfection. Try adding some chopped fresh herbs like parsley or chives on top for an extra burst of flavor.

❓ Frequently Asked Questions About Frog Eye Salad

Q: What is frog eye salad?

Frog eye salad is a classic Southern side dish made with chopped hard-boiled eggs, grapes, celery, and mayonnaise.

Q: Can I make this salad without hard-boiled eggs?

Yes, you can definitely make this salad without hard-boiled eggs. Simply omit them or substitute with chopped cooked chicken or turkey if you prefer.

Q: How do I store leftover frog eye salad?

You can store leftover frog eye salad in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze frog eye salad?

No, it’s not recommended to freeze frog eye salad due to the mayonnaise-based dressing. However, you can make individual portions in ice cube trays and freeze them for up to 2 months.

Q: What’s the best way to serve frog eye salad?

Serve frog eye salad chilled, garnished with chopped fresh herbs like parsley or chives if desired.

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