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Applebee's Side Caesar Salad

High histamine

This Caesar salad is high in histamine because of the aged cheeses, red wine vinegar, anchovies, and lemon dressing.

Most of this is cooked to order, which is the best case for histamine. Even so, a restaurant kitchen preps ahead and holds things warm through a service, so freshness varies more than it would at home. The rating above comes from the chain's published ingredients. If a dish is borderline for you, asking how it is prepared tells you more than the menu does.

Dairy DAO Blocker Histamine Liberator Gluten

Crisp romaine is fine, but the toppings and dressing are what push this up.

  • Aged cheese and anchovies — the romano, parmesan, and asiago are all aged cheeses, and the anchovies in the dressing are a cured fish, so all of them carry a lot of histamine.

  • Vinegar, lemon, and tamarind — the dressing leans on red wine vinegar, which can block the DAO enzyme, plus lemon juice concentrate, a classic liberator, and high-histamine tamarind.

A plain bowl of the romaine without the aged cheese and Caesar dressing lands much lower.

What's in it

This is a restaurant menu item, so its rating comes from its ingredients. Here is what it is typically made of and where the histamine sits. Tap any whole food for the full detail.

This rating comes from Applebee's own published ingredient statement, read on August 11, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Applebee's Side Caesar Salad and Applebee's are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

Related foods

Other high-histamine restaurant foods.

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Foods With High Histamine Levels Why Freshness Matters More Than Food Lists Why Leftovers Can Trigger Histamine Symptoms What Are Histamine Liberators?

For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.

References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)