If you are new to learning about the popular dish, the pioneer woman frog eye salad, you are in the right place. This classic dish is a great way to impress your family or guests with a delicious and unique meal that everyone will love.
Pioneer Woman frog eye salad is an easy-to-make side dish or dessert that can be made in just minutes using simple yet tasty ingredients.
In this article, we’ll discuss every detail about Frog Eye Salad, the ingredients, and measurements you will need to make your own Pioneer Woman-style version of this classic dish, and some tips for making your Frog Eye Salad extra tasty. Let’s get started!
What Is pioneer woman frog eye salad?
Pioneer Woman Frog Eye Salad is a creamy and sweet salad made with Acini de Pepe pasta, canned pineapple chunks, mini marshmallows, mandarin oranges, mayonnaise, whipped cream, and shredded coconut.
It was popularized by the Pioneer Woman cookbook written by Ree Drummond and can be served as a side dish or a dessert. This salad is a great way to satisfy your sweet tooth and also add some protein to your meal.
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Where Did I First Try pioneer woman frog eye salad?
I first tried Pioneer Woman Frog Eye Salad many years ago at a family gathering. I had seen the recipe for it in Ree Drummond’s cookbook, The Pioneer Woman Cooks, and was intrigued by the combination of ingredients. I decided to give it a try and was not disappointed.
The salad was such a hit at the family gathering that it has become a staple at our gatherings ever since. Everyone loves it and I am always asked to bring it along when we have any kind of event. The bright colors, creamy texture, and sweet taste all contribute to why this is such a popular dish.
I have also served this salad as a side dish at many different dinner parties. It is always a huge hit and I am often asked for the recipe. It is such a versatile salad that can be served as either an appetizer or dessert, depending on your preference.
Not only does Pioneer Woman Frog Eye Salad taste delicious, but it also has a great nutritional profile. The Acini de Pepe pasta is high in fiber and protein, while the canned pineapple chunks provide a good source of vitamin C.
The mini marshmallows and mandarin oranges add sweetness without the need for added sugar. The mayonnaise and whipped cream give this salad its creamy texture. The shredded coconut is optional but adds a nice texture and flavor.
Ingredients
- Acini de Pepe pasta: This is the basic ingredient of this salad. It’s a small, round pasta shape that cooks quickly and holds up well in salads.
- Pineapple chunks: These can be canned or fresh pineapple chunks. You should use 2 cups of pineapple, either way.
- Mini marshmallows: Mini marshmallows provide sweetness to the salad without adding sugar.
- Mandarin oranges: These can be fresh or canned mandarins, and you will need 1 can for this recipe.
- Mayonnaise: Mayonnaise is used to give the salad its creamy texture.
- Whipped cream: Whipped cream adds a light, airy texture to the salad.
- Shredded coconut: This is an optional ingredient but will give the salad some extra crunch and flavor.
- Sugar: Sugar is added to sweeten the salad.
- Salt: Salt is used to bring out all of the flavors in the salad.
Cooking Directions
Step 1
Begin by bringing a large pot of salted water to a boil. Once boiling, add the Acini de Pepe pasta and cook according to package directions. Drain and rinse the cooked pasta in cold water. Set aside for later use.
Step 2
Combine the cooked pasta with the pineapple, marshmallows, mandarin oranges in a large bowl.
Step 3
Combine mayonnaise, whipped cream, coconut, salt, and sugar in another bowl.
Step 4
Add the pasta mixture to the mayonnaise mixture. Stir everything together until combined.
Step 5
Refrigerate the salad for at least 1 hour before serving. Serve cold or at room temperature.
Cooking Tips
- It’s best to use fresh or canned fruit instead of frozen, as it won’t get too watery once the salad is made.
- Make sure the pasta is cooled off completely before adding it to the bowl with the other ingredients, otherwise, they may become soggy.
- Feel free to adjust the amount of sugar to your taste.
What Ingredients Can I Replace or Substitute While Making It?
- If you’d like to reduce the fat content, you can replace the mayonnaise with Greek yogurt.
- You can also substitute the sugar for another type of sweetener, such as honey or maple syrup.
- If you don’t like coconut, you can substitute it with other types of nuts such as almonds or walnuts.
- You can also use frozen fruit in place of canned or fresh fruit, although it may make the salad a bit watery.
Pioneer Woman Frog Eye Salad
Equipment
- Spoons
- a large pot
- etc
Ingredients
- 1/2 cup of whipped cream adding a light and airy texture, while imparting a hint of delightful sweetness.
- 1 cup of mini marshmallows providing delightful pockets of softness and a touch of playful nostalgia.
- 1/2 cup of sugar ensuring a balanced sweetness that complements the other ingredients harmoniously.
- 1/2 can of mandarin oranges juicy and vibrant, infusing the salad with a burst of citrusy goodness.
- 1/2 pound of Acini de Pepe pasta cooked al dente to perfection, creating a tender and satisfying base for the salad.
- 1/2 cup of shredded sweetened coconut sprinkled generously to create a tropical flair and a delightful crunch.
- 1 cup of canned pineapple chunks bursting with tropical sweetness and adding a refreshing twist to the dish.
- 1/2 cup of creamy mayonnaise lending a smooth and tangy element that brings all the flavors together.
- 1/2 teaspoon of salt enhancing the flavors and providing a subtle savory note that rounds out the salad perfectly.
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the Acini de Pepe pasta and cook according to package directions. Drain and rinse the cooked pasta in cold water. Set aside for later use.
- Combine the cooked pasta with the pineapple, marshmallows, mandarin oranges in a large bowl.
- Combine mayonnaise, whipped cream, coconut, salt, and sugar in another bowl.
- Add the pasta mixture to the mayonnaise mixture. Stir everything together until combined.
- Refrigerate the salad for at least 1 hour before serving. Serve cold or at room temperature.
Notes
- It’s best to use fresh or canned fruit instead of frozen, as it won’t get too watery once the salad is made.
- Make sure the pasta is cooled off completely before adding it to the bowl with the other ingredients, otherwise, they may become soggy.
- Feel free to adjust the amount of sugar to your taste.
Nutrition Information
One serving of Pioneer Woman Frog Eye Salad contains approximately:
- Calories 149.5
- Total Fat 0.6g
- Saturated Fat 0.2g
- Cholesterol 17mg
- Sodium 246.5mg
- Potassium 90.7mg
- Total Carbohydrate 29.8g
- Dietary Fiber 1.1g
- Sugars 19.4g
- Protein 2.6g
- Vitamin A 4.1%
- Vitamin C 19.8%
- Calcium 1%
- Iron 3.2%
How to Store Leftover pioneer woman frog eye salad?
You can store any leftover Pioneer Woman Frog Eye Salad in the refrigerator for up to 3 days. Be sure to store it in an airtight container to keep it from going bad.
You Can also freeze it in an airtight container for up to 3 months. To thaw, simply place it in the refrigerator overnight and serve chilled.
FAQs
Can pregnant women eat this?
Yes, pregnant women can eat this salad as long as the ingredients are cooked and handled properly. Eventually, this food should be eaten in moderation.
Can you use other types of pasta instead of Acini de Pepe?
Yes, you can use any type of small-shaped pasta for this recipe. Just make sure to adjust the cooking time accordingly.
Is Pioneer Woman Frog Eye Salad gluten-free?
Yes, this salad is naturally gluten-free as long as you use gluten-free Acini de Pepe pasta.
How to reheat the leftover?
You can reheat the leftover Pioneer Woman Frog Eye Salad in the microwave or on the stove. Just make sure to stir it occasionally while reheating. For best results, cover the dish with a lid when reheating.
Wrapping Up
As you have seen making this Pioneer Woman Frog Eye Salad is a simple yet enjoyable task. With some creativity, you can make this salad your own and customize it to your liking.
From the freshness of the ingredients to its creamy texture, sweet taste, and great nutritional profile, Pioneer Woman Frog Eye Salad is sure to be a hit at any gathering!
So go ahead and give this salad a try and share it with your friends and family. Thank you for reading.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.