Froggie’s Frog Eye Salad

I cannot believe I haven’t added this recipe to my blog!  I have been making it for years and thought it was here.  But it’s not.  And it’s worth it.  This pistachioed version of the traditional frog eye salad recipe is far more superior.  Plus it’s  green.  Who could ask for more.  This salad is a super duper easy and popular dish to bring to parties/potlucks, etc.

Ingredients

1 1⁄3 cups acini di pepe pasta (uncooked)
1 (20 ounce) can pineapple chunks, drained (reserving all juice)
1 3⁄4 cups half and half
2 (3 1/2 ounce) boxes instant pistachio pudding (you can use sugar free if you’d like)
16 oz cool whip, thawed
1 (8 ounce) can crushed pineapple, drained
2 (12 ounce) cans mandarin orange sections, drained
3 cups mini colored marshmallows
1 cup flaked coconut

Cook pasta in boiling water for 11 minutes.
Drain well, rinsing with cold water to cool pasta.

While cooking pasta, in large bowl whisk reserved pineapple juice, half and half and pudding mix for 2 minutes.

Gently stir in cooled pasta, cool whip and remaining ingredients.

Cover and refrigerate at least 5 hours.

garnish suggestion:  toasted coconut or maraschino cherries

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A Tale of Three Summer Salads

These three salads are easy and quick, can be made in an hour [all three!] and are super perfect for summer parties or picnics and are most excellently paired for BBQ. Make one or two or three if you like.

Watergate Salad

• 1 (20 oz) can crushed pineapple, drained
  
• 2 (3 oz) package instant pistachio pudding mix
  
• 1 (8 oz) container frozen whipped topping, thawed
  
• 1/2 (10.5 oz) package miniature marshmallows
  
• 1/3 c chopped pistachios – Optional
  

In a large bowl, combine the pineapple and dry pistachio pudding mixes. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

 

Spaghetti Pasta Salad

• 1 (16 oz) package spaghetti
  
• 8 oz cherry tomatoes, halved
  
• ½ green bell pepper, chopped
  
• ½ yellow bell pepper, chopped
  
• ¼ c chopped green onion
  
• 2 Tbsp chopped cilantro
  
• 1 large cucumber, diced
  
• 1 c chopped salami or pepperoni
  
• 1 (16 oz) bottle zesty Italian-style salad dressing
  

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run water over to cool. Meanwhile, chop up rest of ingredients and place in boil. Toss with pasta. Chill and serve.

 

Mandarin Orange Salad

• 2 (16 oz) packages cottage cheese
  
• 2 (6 oz) package orange flavored gelatin mix
  
• 1 (12 oz) container frozen whipped topping, thawed
  
• 1 (11 oz) can mandarin oranges, drained
  
• 1/3 c chopped pecans – optional
  

In a large bowl, blend the cottage cheese and orange flavored gelatin mix until well blended. Fold in whipped topping and mandarin oranges. Chill in the refrigerator 2 -3 hours before serving.

 

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