• 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

 


Italian Zucchini


Rosemary-Ginger Zucchini Boats
Sautéed Fresh Summer Squash and Italian Zucchini

Baked Italian Zucchin
i




Brussels Sprouts Salad

Sautéed Fresh Summer Squash and Italian Zucchini (From Guest Blogger David!)
Serves 6


Ingredients
2 lb of Los Angeles Salad Company Italian Zucchini
1 diced red bell pepper
2 cups of diced mushroom
1 finely diced red onion
2 minced garlic cloves
Fresh ginger, about the size of two garlic cloves, minced
Few sprigs of rosemary, to taste
1/3 cup of fat-free Feta cheese crumbs (or other fat-free cheese)
1/2 cup of Panko bread crumbs
4 egg whites


Directions
1. Preheat oven at 325°F.
2. Cut the ends off zucchini and discard. Then cut them lengthwise and, using a small knife or spoon, hollow out each half so they look like boats. Set aside until Step 7. Dice up the zucchini that you scooped out into tiny little bits, and place them in a bowl.
3. Add the diced red bell pepper and the diced mushroom to the bowl.
4. Put a non-stick skillet over medium heat, and spray it with fat-free cooking spray. Chop the red onion, garlic and ginger, then add to the skillet and cook for about 2 minutes.
5. Add the diced zucchini pieces, red pepper and mushroom, as well as a few sprigs of rosemary. cook for an additional 5 to 6 minutes, until tender.
6. Transfer the cooked veggies back into the bowl and add the Feta cheese, Panko bread crumbs and the egg whites. (Be sure to add the eggs last, and definitely after the veggies are out of the skillet, because you don’t want the eggs to cook until they go into the oven.)
7. Start filling the boats with the mixture. Pile it up, but not so high that it spills over. Line up your stuffed boats in a shallow baking dish.
8. Sprinkle a few more bread crumbs on top (sprinkle more cheese, too, if you’d like).
9. Place in the oven for 30 to 40 minutes, depending on the size of your zucchini. You want them to be tender and cooked all the way through, but not overdone.

Note: You can adapt this basic idea and stuff zucchini boats with anything you want! Use tomato sauce, mozzarella and oregano for pizza-themed boats. Toss in chopped chicken or ham with the veggies to add protein. Leave out the cheese and bread crumbs and sprinkle in low-sodium soy sauce and peanuts to give it an Asian flair. It’s up to you!

Enjoy!

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Brussels Sprouts Salad

Sautéed Fresh Summer Squash and Italian Zucchini
Serves 6


Ingredients
5 Los Angeles Salad Company Italian Zucchini (about 1/2 a bag)
12 oz of Los Angeles Salad Fresh Baby Summer Squash
2 tbsp of olive oil
1 small onion
salt and pepper to taste

Directions
1. Slice the zucchini in 1/2" slices and cut the summer squash in half.
2. Over medium-high heat, in a large skillet, heat olive oil and sauté the onion for about 2 to 3 minutes, until tender.
3. Toss in the zucchini and summer squash and sauté for about 5 minutes, until tender crisp.
4. Add salt and pepper to taste and serve immediately.

Enjoy!

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Garlic Roasted Asparagus

Baked Italian Zucchini
Serves 4


Ingredients
5 Los Angeles Salad Company Italian Zucchini (about 1/2 a bag)
2 tbsp of olive oil (divided)
1/2 cup of Panko (Japanese) breadcrumbs
1/4 cup of grated parmesan cheese
1 tsp of thyme
salt and pepper to taste

Directions
1. Preheat oven to 350°F. Spread 1 tablespoon of olive oil at the bottom of a square baking dish
(8" x 8" or 9" x 9").
2. Place the zucchini slices at the bottom of the dish, on one layer, in row or circle patterns.
3. Add salt and pepper to taste.
4. In a small/medium bowl, combine the Panko crumbs, parmesan cheese and thyme. Add the remaining olive oil (1 tbsp) and mix until the mixture becomes uniform and all breadcrumbs are soaked with the oil.
5. Lightly spread the mixture over the zucchini, evenly.
6. Bake for about 30 minutes, until the topping is a gloden-brown color.
7. Serve.

Enjoy!