Side Dishes
Vegan + Vegetarian

Frog Eye Salad

Prep: 3 mins
Cook: 25 mins
Servings: 12

Commonly eaten in Idaho, Nevada, Colorado, Wyoming, and Utah – and especially popular among Mormons. So what’s in this strange sounding dish? It’s a unique concoction of pasta, eggs, whipped cream, fruits, and marshmallows. Quite a mix, right? Thankfully no amphibians are included in this delicious but crazy-sounding salad!


  • 1 cup Pastina or Acini Di Pepe pasta
  • 1 (20-ounce) can crushed pineapple, juice reserved
  • 1 (20-ounce) can tidbits pineapple, juice reserved
  • 1 (24-ounce) jar mandarin oranges, drained
  • 1 cup white sugar
  • 1/2 cup powdered sugar
  • 2 organic eggs, beaten
  • 2 cups heavy organic whipping cream
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1/2 cup shredded coconut (optional)
  • 1 cup miniature marshmallows
Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)1321%
Saturated Fat (g)840%
Carbohydrates (g)6120%
Protein (g)48%
Sugars (g)470%
Fiber (g)28%


  1. In a medium saucepan, combine reserved juice, sugar, eggs, salt, and flour. Stirring constantly, cook until thick. Remove from heat and add the lemon juice and cooked pasta. Refrigerate for 2-3 hours or overnight.
  2. Salt large pot of water and boil. Add pasta until al dente (about 5 – 10 minutes) and then drain.
  3. Beat heavy whipping cream and powdered sugar together with an electric mixer until stiff peaks form.
  4. When pasta is cooled, stir in the pineapple, oranges (reserve a few if serving in individual cups), coconut (optional), 3 cups of the whipped topping, and marshmallows. Mix together and refrigerate until ready to serve.
  5. If serving in individual cups, top with the leftover whipped cream and extra mandarin oranges.


Trader Joe's has vegetarian marshmallows.

Frog Eye Salad

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