On Thu 28 Apr 2005 05:49:45a, Margaret Suran wrote in rec.food.cooking:

>
>
> Melba's Jammin' wrote:
>> In article >, Wayne Boatwright
>> > wrote:
>>
>>
>>>Between Russian Dressing and Thousand Island Dressing? Recipes for
>>>each overlap the other with so many of the ingredients that's it's
>>>difficult to tell one from the other in many cases. Some histories
>>>claim that Russian Dressing was the progenitor of TID.
>>>
>>>I make my own version of "something", but I'm not sure which one to
>>>call it. Any ideas on the definitive difference
>>
>>
>> I always think of Thousand Island as pink and with bits of stuff
>> visible; I think of Russian dressing as smooth and red. I could be
>> wrong. Definitive? Yeah, sure. 8-)
>
> The smooth pink/reddish one is French Dressing. Russian Dressing has
> bits of stuff in it, just as does the Thousand Island Dressing, at
> least in New York City.

Thanks, Margaret. Russian Dressing is always what I order in New York City
for a beefsteak tomato salad, and it has always had bits of stuff in it, as
does Thousand Island Dressing. The one ingredient that I've never found in
recipes for Russing Dressing is hardboiled egg. Hardboiled egg is often,
but not always, included in recipes for Thousand Island Dressing. I'm
beginning to think that the line between the two dressings is quite blurry.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974