| LAYERED ARGENTINE SALAD |
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8-10 servings3 cans (3-3/4 ounces each) sardines packed in oil, drained, divided 1 can (6 ounces) pitted black olives, drained, divided 1 cup coarsely-broken unsalted soda crackers (about 16) 2 large tomatoes, peeled, seeded and chopped 2 medium green peppers, seeded and chopped 1/2 cup chopped onion 1/2 cup CRISCO Oil 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/2 teaspoon paprika 2 hard-cooked eggs, sliced Coarsely flake 2 cans of sardines. Set aside. Set 8 to 10 black olives aside. Chop remaining olives. Place about half the crackers in 2-quart clear glass serving bowl. Layer with half each: tomatoes, green peppers, onion, flaked sardines and chopped black olives. Sprinkle with remaining crackers. Repeat layers. Arrange whole sardines on top. Mix Crisco Oil, vinegar, salt and paprika in small mixing bowl. Pour over salad. Cover and refrigerate 2 to 3 hours. Top with egg slices and whole black olives before serving. |
