Gluten Free Frog Eye Salad Recipes

GLUTEN FREE FROG EYE SALAD

Steps:

• Cook pasta according to box directions (~6 minutes). Drain pasta and set aside.
• Drain oranges and return to the can with the drained crushed pineapple. Reserve pineapple juice. Cover and refrigerate fruit.
• Whisk together rice flour, salt, sugar, egg and pineapple juice. Bring to a boil. Pour over pasta and mix well. Refrigerate until thoroughly chilled (~1 hour).
• Whip whipping cream and sugar until stiff peaks form.
• Fold whipping cream, chilled fruit, pasta mixture and marshmallows together. Chill until ready to serve.
• ENJOY!

FROG EYE SALAD

Steps:

• Cook pasta in boiling water for 11 minutes.
• Drain well, rinsing with cold water to cool pasta.
• In large bowl, beat reserved pineapple juice, milk, sugar and pudding mix for 2 minutes.
• Gently stir in pasta and remaining ingredients.
• Cover and refrigerate at least 5 hours.

FROG EYE SALAD

Steps:

• Prepare acini de pepe as directed on box.
• In saucepan beat eggs with wire whisk until foamy.
• Stir in flour, salt, sugar and pineapple liquid.
• Cook over low heat until thick and bubbly.
• In large bowl combine acini de pepe with egg mixture and chill overnight.
• Stir in pineapple, oranges and marshmallows.
• Fold in Cool Whip.
• Cover and Chill thoroughly.

FROG EYE SALAD

Steps:

• In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
• Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
• In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.