Jicama & Berry Salad

Jicama & Berry Salad 1 medium size jicama, peeled and cut into matchstick size pieces 5 mini tri-color sweet peppers, seeded and sliced 1 1/2 C. fresh blueberries 1 C. sliced strawberries 1/4 C. olive oil 1/4 C. rice vinegar 3 T. honey pinch of salt In a bowl, add the jicama, peppers, blueberries and strawberries. Whisk together the remaining ingredients and pour over the jicama mixture. Toss to combine and spoon into a serving dish. Cover and allow to marinate in the fridge for 2 hours before serving. Will keep in the fridge up to 3 days.