Frog Eye Salad

Ingredients:

1/2 c Splenda
2 tbsp flour
1 1/2 tsp salt
2 c pineapple juice (100% juice)
2 eggs (beaten)
1 tbsp lemon juice
1 16oz. acini de pepe pasta
1 tbsp vegetable oil
2 15oz. cans mandarin oranges, drained (no sugar added)
1 20oz. can crushed pineapple, drained (100% juice)
2 large bananas (bite sized pieces)
1 8oz. tub cool whip (sugar free)
Food Coloring (optional) green

Directions:
In medium sauce pan combine splenda, 1/2 tsp salt and flour. Slowly add in pineapple juice while mixing with a whisk. Add in beaten eggs and mix well.


Heat on medium until it comes to a boil, stir VERY often. Remove from heat and let cool to room temp. (If you are going to add green food coloring now is the time.)


In a large pot add enough water to cook pasta, 1 tsp salt and 1 tbsp veg. oil. Bring to a rolling boil and add pasta. Cook to al dente. Pour into a strainer and rinse in cold water. Drain well.


In a large bowl combine pasta, oranges, bananas, pineapple, cool whip and egg mixture.


Stir well and refrigerate for at least 2 hours to set.

 

Notes From Source: 

Don’t freak out! It’s not REALLY frog eyes. This is a super yummy, super easy fruit/pasta salad. It makes a LOT so it would be perfect for family get togethers and pot lucks .

source: Mommy D's Kitchen

We're trying gluten free here and less sugar is always good for my waistline!

Summer Cucumber Salad

4 hours, includes marinating  Serves 4 - 5 


Ingredients:

2 large cucumbers, sliced
1 teaspoon table salt
1/2 cup sour cream
2 tablespoons white vinegar
1 tablespoon minced or finely chopped onion
2 teaspoons granulated sugar
1 teaspoon dill

Directions:

Wash and slice your cucumbers and place them into a bowl. Sprinkle with the salt and cover your bowl. Refrigerate for 1 hour.

In a separate bowl, combine together the sour cream, white vinegar, chopped onion, granulated sugar and the dill. Pour this mixture over top of the slice cucumbers and refrigerate for 2-3 hours to allow it to marinate.

This is the type of salad that you want to keep refrigerated and serve chilled. If you like a sweeter taste, you can add additional granulated sugar. The longer you let it marinate in the refrigerator, the better it tastes.


Notes from Source:

When choosing cucumbers for this recipe, you want to look for medium sized ones that have no blemishes or defects. You want them to be just about ripe or ripe... but not overly ripe which gives it a woody texture.

In addition, I like to peel the skin off of my cucumbers when I make this recipe.  However, I know other people who leave the skin on... the choice is yours.

source: Creative Homemaking

Wonton Salad

Serves 4

This tasty salad uses fried wonton skins for added crunchiness. If you're cutting back on calories you could substitute peanuts, sliced almonds or cashews for varieties of flavor.

Ingredients:

1/3 pkg wonton wrappers
canola oil for frying
10 c torn Romaine lettuce
4 green onions, chopped
1 red bell pepper, diced
1 English cucumber, sliced
3-4 grilled, thinly sliced chicken breasts
2 T toasted sesame seeds

dressing:
3 T vinegar
3 T sesame oil
¼ t pepper
1 t salt
2 T sugar

source: Scribbit

24 Hour Marshmallow Salad

Time to Prepare: 25 minutes

Ingredients: 2 cups real whipped cream 2 beaten eggs ⅔ cup sugar ¼ cup lemon juice 1 large bag mini marshmallows 1 15 oz can drained pineapple chunks 1 15 oz can drained mandarin oranges

Directions: Mix together eggs, sugar, and lemon; cook over a low flame stirring constantly until thick and clear. Let cool, then mix with whipped cream. Add pineapple, oranges, and marshmallows. Let stand in refrigerator for 12 hours.

Notes: A creamy sugary salad that's perfect for potlucks - it makes a huge batch!

Source: www.natalies-recipes.com