• 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

 


Yams / Sweet Potato


Truffle Parmesan Sweet Potato Fries with Spicy Ketchup
Baked Sweet Potato Spears
Maple Candied Yams


Brussels Sprouts Salad

Truffle Parmesan Sweet Potato Fries with Spicy Ketchup
Recipe by Chef Jennifer Story
Serves 6


Ingredients
1.5 lb of Los Angeles Salad Company Sweet Potatoes Spears
1/2 cup freshly grated Parmesan cheese
2 tablespoons truffle oil
8-quart saucepan half way full of peanut or frying oil
salt and pepper to taste
1 cup ketchup
1 tablespoon honey
1/2 tablespoon ground cayenne pepper

Directions
1. Place the pot of oil over high heat on your stove top. Wait until the temperature reaches 350 degrees F. Once achieved, lower heat to a simmer.
2. Bring another large pot of lightly salted water to a boil. Once boiling, add the sweet potato spears. Let cook for about 3-4 minutes until somewhat tender but not mushy.
3. Strain from the water and immediately refrigerate to start cooling down. Once completely chilled carefully drop the cooked sweet potato spears into your hot pot of oil. Let fry completely submerged under the oil for about 2-3 minutes until golden brown.
4. Remove fries from the fryer and place in a large mixing bowl. Right away toss with salt and pepper to taste, the truffle oil and half of the Parmesan cheese. Once fully incorporated, place in a serving bowl and top with the rest of the Parmesan cheese. Serve with a side of spicy ketchup which is comprised of the regular ketchup, honey and cayenne being mixed together. Love this one!

Enjoy!

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Brussels Sprouts Salad

Baked Sweet Potato Spears
Serves 6


Ingredients
1 bag of Los Angeles Salad Company Sweet Potato Spears of 24 oz
2 tbsp of olive oil
1 tsp of salt
1 tsp of pepper
1 tsp of garlic powder

Directions
1. Preheat oven to 450 °F. Line a cookie sheet with parchment paper (or aluminum foil).
2. In a large zipper bag, combine the sweet potato spears, oil and spices. Shake until the spears are evenly coated.
3. Spread the coated sweet potato spears on the baking sheet, in a single layer.
4. Bake 10 minutes and turn the spears.
5. Bake another 10 to 15 minutes, until the spears are golden-brown.
6. Let cool about 5 minutes before serving with your favorite dipping sauce.


Dipping Sauces

BBQ Maple Sauce
4 tbsp of your favorite barbecue sauce
1 tbsp of maple syrup
Direction: 1. Mix ingredients well and serve with sweet potato spears.

Honey Mustard Sauce
2 tbsp of mayonnaise
2 tbsp of Dijon mustard
1 tbsp of honey
Direction: 1. Mix ingredients well and serve with sweet potato spears.

Enjoy!

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Garlic Roasted Asparagus

Maple Candied Yams
Serves 6


Ingredients
1 bag of Los Angeles Salad Company Diced Yams or Sweet Potato Spears of 24 oz
6 tbsp of butter
1/2 cup of maple syrup
1/4 cup of brown sugar
1 tsp of vanilla
1/2 tsp of allspice
1/2 tsp of salt
2 cups of mini marshmallows

Directions
1. Preheat oven to 400 °F.
2. Butter generously a baking dish approx. 9" by 13". Arrange the yams or sweet potato evenly in the dish. Set aside.
3. In a medium saucepan, melt the butter with the brown sugar, on medium-low heat. Mix in 1/4 cup of water, allspice and salt, and bring to a boil. Add maple syrup and reduce heat to simmer the mixture for about 2 minutes.
4. Pour the mixture over the yams or sweet potato. With a spoon, turn the pieces over so they are completely coated with the liquid.
5. Cover with aluminum foil and bake for 25 minutes. Remove the foil, turn the pieces of yams or sweet potato over, replace the foil and continue baking another 20 minutes.
6. Raise the oven temperature to 475 °F. Continue baking until the yams or sweet potato becomes golden-brown.
7. Remove from oven, place the mini marshmallow on top of the yams or sweet potato and replace in the oven for about 5 minutes. The marshmallow should be slightly toasted.
8. Remove from oven and let cool about 5 minutes before serving.

Enjoy!