"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fish Eye Salad Recipe

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This recipe for Fish Eye Salad, by , is from Our Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kara Johnson
Added: Sunday, November 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 c. acini-de-pepe Pasta
1 can pineapple chunks, drained
2 cans mandarin oranges
1/4 c. pineapple juice reserve
1 3/4 c. milk
1/2 c. sugar
1 box instant pudding (vanilla or white chocolate)
2 cups cool whip

Directions:
Directions:
Cook pasta for 11 minutes, then rinse with cold water.
Beat pineapple juice reserve, milk, sugar, and pudding for 2 minutes or until thickened. Add cool whip and mix until smooth. Stir in pasta, oranges, and pineapple and refrigerate.

Personal Notes:
Personal Notes:
Although this dish is light and delicious as it is, I enjoy it best with sugar free white chocolate pudding and light/fat free cool whip.

 

 

 

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