What’s the Difference Between Russian and Thousand Island Dressing?

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They both start with mayonnaise and ketchup

If you’ve frequented a salad bar recently — or returned from a quick jaunt from, say, the 1950s — you may recall a bowl or two of pink, florescent dressing with some chopped-up stuff in it. Maybe you dolloped some of it onto your plate of greens, or had a white-tocqued chef at the meat-carving station slather it on a sandwich for you. In any case: Was it Russian dressing or Thousand Island? If it wasn’t slapped in a bottle with a label, would you be able to tell the difference? Let’s find out.

These days, you’re more likely to find the two dressings on sandwiches rather than salads —with Russian typically on a Reuben, and a Thousand Island–type spread used as the “secret sauce” on a Big Mac. But sadly, according to the , “an examination of menus around the country shows that Russian dressing has all but disappeared from America’s national consciousness.” What’s more — and we justthis sort of thing at What’s the Difference HQ — what is actually Russian dressing might now be labeled as Thousand Island. “Sometimes it’s easier to just make things quickly understandable for the customer, to avoid wasting time explaining things,” Nick Zukin, co-author of.

 

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