Print Recipe

Frog Eye Salad

RG

Ingredients


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Instructions

  1. Combine sugar, flour and 2 teaspoons salt in saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick.
  2. Add lemon juice. Cool to room temperature.
  3. In a large pot, add water and remaining salt and oil. Bring to boil.
  4. Add acini de pepe pasta and cook until done.
  5. Drain pasta and rinse with cold water. Cool to room temperature.
  6. Combine egg mixture and pasta. Mix lightly but well.
  7. Refrigerate overnight in airtight container.
  8. The next day, add remaining ingredients and serve chilled.

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