Uploaded June 2023 | Updated September 2026, 2 hours ago
#frogeyesalad
#easyrecipe
#fruitsalad
Frog eye Salad
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.
How to Make Creamy Whipped Topping
youtu.be/I_BEByeSCjI
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💖Favorite Bible Verse💖
Charm is deceptive, and beauty does not last; but a woman who fears the Lord will be greatly praised. ~ Proverbs 31:30
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#frogeyesalad
#easyrecipe
#fruitsalad
Frog eye Salad
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.
How to Make Creamy Whipped Topping
youtu.be/I_BEByeSCjI
🌻check out this channel🌻
Not Sure What’s Cookin
@notsurewhatscookin8691
💖Favorite Bible Verse💖
Charm is deceptive, and beauty does not last; but a woman who fears the Lord will be greatly praised. ~ Proverbs 31:30
This post contains direct sales links to my accounts. That means that if you make a purchase after clicking the link I will make a commission at no extra cost to you
https://justinas-country-kichen.myspr...
👋 Stop by and say HI!!
justinascountrykitchen.com
justinascountrykitchen@gmail.com
https://www.instagram.com/justinascou...
https://www.facebook.com/justinascoun...
original.newsbreak.com/@justi..
