• RETAIL
  • FOODSERVICE
  • RECIPES

Retail Products


LAS RetailOur fresh and ready-to-cook products have a bag or tray designed specifically to attain optimum shelf life. Most of our products can even be cooked in the bag*, making it easy for you to eat right and be healthy!

Check out the Recipes tab for product cooking times and other ideas to make your meals fresh, fast and delicious.

*Please follow cooking instructions on the label or in the Recipe tab.


LAS Retail












Featured Products

Diced Butternut Squash Diced Butternut Squash
  • GOURMET
    BRUSSELS SPROUTS

    Our gourmet Brussels Sprouts are hand harvested and have a nutty flavor, as well as a great crunchy texture and bright green color.






Foodservice Products

Los Angeles Salad Company has been part of the foodservice industry since 1939, providing a year-round supply of the highest quality fresh-cut vegetables and specialty produce.

As Grower, Packer and Shipper, we partner with our customers to grow produce for their specific needs. To maintain a good supply year-round, we transition seasonally to fields in different geographical locations.

Our Quality Assurance department audits all phases of the operation, from growing and harvesting, to packing and shipping. Each one of our products has a bag or tray designed specifically to attain optimum shelf life.

Foodservice



Featured Products

Diced Butternut Squash Diced Butternut Squash
  • GOURMET
    BRUSSELS SPROUTS

    Our gourmet Brussels Sprouts are hand harvested and have a nutty flavor, as well as a great crunchy texture and bright green color.

Recipes

Green Asparagus
   
Blue Lake Green Beans
   
French Green Beans
   
French & Yellow Bean Medley
   
Yellow Wax Beans
   
Brussels Sprouts
   
Baby Carrots with tops
   
China Snow Peas
   
Sugar Snap Peas
   
Butternut Squash
   
Italian Zucchini
   
Baby Zucchini
   
Baby Summer Squash
   
Sweet Round Squash
   
Yams / Sweet Potato Spears


 

Chef's Corner

 


Featured Recipe

 


Brussels Sprouts


Roasted Brussels Sprouts with Pancetta Bacon, Granny Smith Apples & Sweet Onions
Breaded Brussels Sprouts
Brussels Sprouts Salad
Sesame Brussels Sprouts
Spicy Roasted Brussels Sprouts

Roasted Brussel Sprouts with Pancetta Bacon

Roasted Brussels Sprouts with Pancetta Bacon, Granny Smith Apples & Sweet Onions
Recipe by Chef Jennifer Story
Serves 6


Ingredients

2 lb of Los Angeles Salad Company Brussels Sprouts (cut into halves)
4 ounces of pancetta bacon diced small
1 large onion diced medium
1 large or 2 small Granny Smith green apples cut into 1/4 inch slices (leave skin on)
1/4 cup olive oil
salt and pepper to taste

Directions
1. Preheat the oven to 425 °F.
2. Place the halved brussel sprouts, diced pancetta bacon, diced onion & sliced Granny Smith apples on a baking sheet. Sprinkle with the olive oil and salt and pepper to taste. Toss ingredients together making sure all pieces are evenly oiled and well seasoned.
3. Put sheet on middle rack in oven and let bake about 12 to 17 minutes depending on how hot your oven runs. Pancetta bacon should be cooked & somewhat crispy. Brussel sprouts, apples and onions should be caramelized and golden brown for best taste. Remove the baking sheet from the oven.

Enjoy while hot!



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Breaded Brussels Sprouts

Breaded Brussels Sprouts
Serves 8


Ingredients
1 (2 lb) bag of Los Angeles Salad Company Gourmet Brussels Sprouts
2 tbsp of melted butter
2 tbsp of olive oil
4 tbsp of grated parmesan cheese
4 tbsp of Panko (Japanese) breadcrumbs
1/2 tsp of garlic salt
salt and pepper to taste

Directions

1. Cut the corner of the bag of brussels sprouts and microwave for about 2 1/2 minutes on each side, then open bag and plunge the brussels sprouts in a bowl of ice water, to stop the cooking, for about 2 minutes. Drain the water and pat the brussels sprouts dry.
2. Place the brussels sprouts in a baking dish and pour melted butter over them. Turn them until they are coated.
3. In a small bowl, combine the parmesan cheese, breadcrumbs, garlic salt, salt, pepper and olive oil and mix well until the mixture becomes uniform and all breadcrumbs are soaked with the oil.
4. Sprinkle the mixture evenly over the brussels sprouts put in the oven at 475 °F, in the top 1/3 of the oven and broil for about 5 minutes, until the breadcrumbs are golden-brown.
6. Remove from oven and serve immediately.

Enjoy!

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Brussels Sprouts Salad

Brussels Sprouts Salad
Recipe by Chef Sarah Schier


Serves 6


Ingredients
1 lb of Los Angeles Salad Company Brussels Sprouts (about 1/2 a bag)
2 heads romaine lettuce
1 block fresh parmesan cheese, shaved
1 cup dried cranberries
1 cup whole wheat bread crumbs
1/4 cup butter butter
pinch of Maldon sea salt (or regular sea salt) and fresh ground pepper

1/4 cup white balsamic vinegar
1/4 cup apple cider vinegar
2 tsp honey
1 tsp dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1 cup extra virgin olive oil

Directions
1. For vinaigrette, place all ingredients in jar with tight fitting lid or blender. Shake or blend until emulsified.
2. Finely chop brussel sprouts (can use a mandolin or knife).
3. Chop romaine leaves
4. Place brussel sprouts and romaine in cold water for 5 minutes. Drain and dry. Put in mixing bowl.
5. Melt butter and add breadcrumbs. Lightly toast crumbs.
6. Add cranberries, 1/2 the breadcrumb mixture and salt/pepper to lettuce/brussel sprouts in bowl. Toss with dressing.
7. Top each serving with parmesan cheese and remaining breadcrumbs.

Enjoy!



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Sesame Brussels Sprouts

Sesame Brussels Sprouts
Serves 6


Ingredients
1 (2 lb) bag of Los Angeles Salad Company Gourmet Brussels Sprouts
3 garlic cloves, minced
2 tbsp of sesame oil
2 1/2 tbsp of soy sauce
2 tbsp of rice vinegar
2 tbsp of sesame seeds, divided
salt and pepper to taste

Directions
1. Cut brussels sprouts in half, lengthwise.
2. Plunge the brussels sprouts in boiling water and cook for about 3 to 4 minutes. Drain and plunge the brussels sprouts in ice cold water to stop the cooking process. Drain and pat dry with a papel towel or clean kitchen towel.
3. In a large skillet, heat sesame oil and cook garlic for about 1 to 2 minutes. Add brussels sprouts, soy sauce and vinegar. Cook for 6 to 8 minutes, until the brussels sprouts are tender and have absorbed most of the liquid. Add 1 tbsp of sesame seeds, salt and pepper and mix well.
4. Serve immediately and add some of the remaining sesame seeds as garnish.

Enjoy!



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Spicy Brussels Sprouts

Spicy Roasted Brussels Sprouts
Serves 6


Ingredients
1 (2 lb) bag of Los Angeles Salad Company Gourmet Brussels Sprouts
3 tbsp of olive oil
salt to taste
Freshly squeezed orange juice from 2 lemons
1 tsp of cayenne pepper
1/2 cup of shelled pumpkin seeds

Directions
1. Preheat the oven to 400 °F.
2. Cut brussels sprouts in half, lengthwise. Place the brussels sprouts in a baking dish and pour olive oil over them. Salt to taste. Turn them until they are coated.
3. Put in oven and bake for about 18 to 20 minutes, until they are tender. Remove from oven.
4. Squeeze the juice of 2 lemons over the brussels sprouts, sprinkle cayenne pepper and shelled pumpkin seeds.
6. Toss until all the ingredients are evenly distributed and serve.

Enjoy!