Frog Eye Salad

Frog Eye Salad

Frog Eye SaladPhoto byJustina Price

When my friend Jessie sent this recipe to me, I thought ok that’s interesting and sounded like something straight out of the South. After researching Frogeye Salad, I found out that it is said to be midwestern and originally called Fisheye Salad or Fish’s Eye Salad.

We were having a family dinner coming up soon and I knew it was a perfect time to try Frogeye Salad. I found many recipes for the salad and many interesting variations, but the base of the salad was the same. All the recipes I researched contained canned pineapple, mandarin oranges, a creamy dressing, and Cous Cous, which I thought was intriguing. I gathered up the ingredients and mixed it up for a side salad and it was a hit with my family. The Cous Cous really does make the dish different and delicious and all the flavors work very well together. I will show you how I made this salad. The recipe does make plenty, it's great for a large gathering or potluck.

Ingredients you need:

3-11 oz. cans of Mandarin Oranges

2-20 oz cans pineapple tidbits

1-20 oz. can crushed pineapple.

1 cup Sugar

2 tbsp. Flour

2 eggs

2 ½ tsp salt

1 tbsp. Lemon juice

16 oz. Cous Cous

1 tbsp. vegetable oil

1 8 oz. container of whipped topping

1 ½ cups of Miniature marshmallows

1 cup Shredded coconut

1 large bowl

1 medium saucepan

1 large pot.

Wooden spoon.

Directions

Drain 1 3/4 cups of the juice from the orange and pineapple cans into a medium-sized saucepan. Set the drained oranges and pineapple aside. Cook the juice over medium heat, add sugar, flour, 2 eggs beaten, and ½ teaspoon salt. Whisk continually until thickened, add lemon juice. Let cool for about an hour.

In a large pot add water and remaining salt and vegetable oil, bring to a boil, and add the Cous Cous. Boil the Cous Cous for about 7 minutes until tender. Rinse with cold water to cool and drain well.

In a large bowl mix together the Cous Cous, oranges, and pineapple, add the cooled sauce, and whipped topping, stir until well combined. Cover and refrigerate for 6 hours or overnight. Before serving stir in marshmallows, and coconut.