Margaret Suran wrote:
> 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.


The French dressing I buy is more orange, not pink. The Russian
dressing I buy is brighter, darker red/orange, with no mayo. The
Thousand Island dressing I make is mayo, relish, a dab of sugar, and
catsup - hard boiled egg if I have some. LOL. Does that help?

N.