There are a couple of things to consider when planning a picnic lunch.

• Choose dishes that can be served cold or at room temperature.

• Pick out a spot in advance -- park benches and picnic tables are especially nice if you're dressed for work.

• Don't assume that the spot you've chosen will be clean ... bring a blanket to sit on even if you're not "roughing" it!

• Pack your lunch in an insulated container or keep it in a refrigerator until you are ready to eat.

• Try to avoid highly perishable foods for brown-bagging ... this is not the time to favor sushi!

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Sundried Tomato, Mozzarella & Turkey Wrap The ingredients for this tasty wrap come straight from a favored deli on the East Coast. One word describes it: YUM! 1 10-inch flour tortilla 4 oz. thinly sliced smoked turkey 3 generous slices fresh mozzarella 4-6 oil-packed sun-dried tomatoes -- patted dry Lay the tortilla on a flat surface. If it's at all stiff, microwave it for 15-30 seconds to soften it enough for wrapping. Arrange the remaining ingredients on the tortilla and tightly wrap it into a burrito with two closed ends. Using a sharp knife, cut it into two pieces and wrap tightly in waxed paper to make it picnic-ready! Yields: 1 wrap Preparation Time: 8 minutes

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Cucumber Salad 1 medium cucumber 1/2 cup vinegar 1/2 cup water 2 tablespoons sugar 1/4 teaspoon salt 1 small onion -- thinly sliced Salad greens Run the tines of a fork lengthwise down the side of an unpared cucumber; cut it into thin slices. Mix the vinegar, water, sugar and salt; pour the mixture on the cucumber and onion. Cover the salad and refrigerate for at least 2 hours. Just before serving, drain the salad and serve on fresh salad greens. Yields: 4-6 servings Preparation Time: 15 minutes plus chilling time