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

    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.


Featured Products

Diced Butternut Squash Diced Butternut Squash

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


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

David Garcia


Chef Sarah Schier - Spring/Summer 2013
Chef Jennifer Story - Fall 2013/Winter 2014


Featured Recipe

California French Beans Sauté


Chef's Corner


After receiving my bachelor’s degree in Psychology/Child Development, I put aside my graduate school applications and decided to follow my true passion…cooking! I headed off to the California School of Culinary Arts and completed their two-year Le Cordon Bleu program.

The next 10 years I spent working as a professional chef in fine dining restaurants, in catering, and as a private chef. I found that working in private homes as a chef (and nanny) was my preference. I had the pleasure of working for some of L.A.’s most influential families and A-list celebrities. I’ve been witness to the universal struggle between parent and child over what they will (or won’t) eat. It was my job to come up with recipes and techniques that would allow my client to have peace of mind that their children were given the nutrition they needed, while making the most finicky kids happy and satisfied!

Visit the What's Good Baby website for more information or to order wonderful meals for your babies and toddlers.

Mac and Cheese

Mac & Cheese Muffins - with hidden butternut squash purée!
Makes 48 muffins

2 lb of Los Angeles Salad Company Diced Butternut Squash, cooked and puréed
1/4 cup unsalted butter, plus more for greasing
1/4 cup all-purpose flour, plus more for dusting
1 lb of elbow macaroni
5 cups of whole milk
1 1/2 lb sharp cheddar cheese, shredded
1/2 cup of grated parmesan cheese
1 tsp of kosher salt
1/2 tsp of freshly ground pepper


4 tbsp of unsalted butter, melted
1/2 cup of Panko (Japanese) bread crumbs
1/4 cup of grated parmesan cheese

1. Make butternut squash purée; Fill saucepan with one inch of water and place steamer basket in it. Bring water to a boil, place the squash in basket. Put lid on and turn heat down to low. Steam until squash is soft and a fork goes in easily (about 15 minutes). Place squash in high powered blender or food processor. Add 1 to 3 tbsp of water if necessary and blend until smooth.

2. Preheat the oven to 375°F. Grease a standard 12-cup muffin pan with butter, then dust with flour, tapping out the excess.

3. Bring a saucepan with salted water to a boil over high heat. Add the macaroni, stir, and return to a boil. Cook until just shy of al dente, 6–7 minutes. Drain. Set the macaroni aside.

4. In a heavy-bottomed saucepan, melt the butter over medium-low heat. Stir in the flour and cook, stirring constantly, until the mixture just starts to darken, about 3 minutes. Whisking constantly, slowly add the milk, raise the heat, and bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the sauce begins to thicken, 3–5 minutes.

5. Add the cheeses, salt, and pepper to the sauce and stir until all the cheese is melted and the sauce is smooth. Add butternut squash puree. Stir. Remove from the heat. Add the macaroni and stir to coat thoroughly. Cover to keep warm.

6. To make the topping, in a small bowl, stir together the butter, bread crumbs, and Parmesan until well mixed.

7. Fill each prepared muffin cup to the rim with the macaroni mixture. Sprinkle the muffins with the topping, dividing it evenly. Bake until the tops are golden brown and the sauce is bubbling, 15–20 minutes. Transfer to a wire rack and let cool completely in the pan, then refrigerate the muffins, still in the pan, for at least 2 hours or up to 24 hours so they will hold their shape.

8. Unmold the muffins using a small, sharp knife. Rewarm in a 350°F oven for about 5 minutes, and serve.



Brussels Sprouts Salad

Shaved Brussel Sprout Salad
Serves 6


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

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.