2 Medium Jicama
2 cups Fresh or Frozen Unsweetened Strawberries (thawed and drained)
¼ cup Honey
2 Tbsp. White Vinegar
Peel the Jicama and cut into long, ¼-inch sticks.
In a blender, combine the remaining ingredients and blend until smooth.
Serve the Jicama sticks with the strawberry dip.