Avoid anything that gets drippy, limpy or wimpy in warm weather. Gelatin salad could get soupy; tossed salads wilt if they're not kept protected from sun and wind.

For a no-fuss menu, have a fix-your-own sandwich bar. Fill plastic containers with pre-sliced sandwich fixings, such as lettuce, tomatoes, cheeses, meats, bell peppers, olives, mushrooms, onions and spinach. Set out hearty breads, crusty rolls or tortilla wraps, and condiments. To add a "gourmet" touch, splurge on a couple of interesting spreads, such as pesto, tapenade or flavored soft cheese. Everyone can build a custom sandwich for a fraction of what you'd pay at a deli.

While you've got a captive audience, it's a good time to sneak in fruits and veggies. Coleslaw, potato, pasta and other salads are traditional picnic fare, but often kids won't eat them. So include finger foods such as baby carrots, celery and sugar snap peas with a dip for dunking.

Consider your time as well as money. If you have a killer potato salad that you love to make, fine. But when you consider the time it takes to boil and peel potatoes and eggs, chop celery and onions, plus clean up, that $5 container of deli potato salad might be well worth it. On the other hand, a classic three-bean salad is a matter of opening a few cans and tossing with dressing.

If you buy salads, you can add ingredients to make it your own — olives, pickles, jarred bacon bits, crunchy veggies, etc.

If your deli-made potato salad is swimming in dressing, bulk it up with 3-4 cups of frozen cube-style hash browns. Cook them, covered, in the microwave for about 10 minutes, stirring occasionally so they don't stick. Allow them to cool for about a half hour before tossing into the salad. This also stretches the number of servings. To add more color and flavor, use hash browns O'Brien.

If you want to serve a slow-cooker of barbecued beef or beans, wrap it in layers of newspaper to keep it warm in transit.

Streamline where it counts. A grocery-store rotisserie chicken can be had for $5-$6; or you can buy a frozen whole chicken for around $3 and roast it yourself. Is it worth the cost savings? That depends on if you have more time than money.

Make a side dish into a main dish by adding protein. Toss cheese cubes or chopped chicken into a pasta salad.

A good vegetarian option is Five Bean Picnic Salad. It's a twist on the classic Three Bean Salad, and it calls for green, wax, kidney and garbanzo beans, as well as black-eyed peas. To streamline preparation, just toss it with a bottle of Italian salad dressing.

Dessert tips