Spinach Strawberry Salad

1 pkg. sm. spinach leaves
1 pkg. Spring mix lettuce
2 cup sliced strawberries
½ cup red pepper, diced
½ cup purple onion, sliced thin
5-6 pieces bacon, cooked
½ cup grated parmesan cheese
¾ cup sugared pecans
10-12 wontons, fried

Sugared Pecans:
¾ cup pecans
2/3 cup sugar
3 Tbs. butter

Dressing:
½ cup berry syrup or jam
½ cup red wine vinegar
½ tsp. dry mustard
½ tsp. salt
¼ tsp. pepper
¾ cup canola oil
½ sup sugar

Fry wontons in oil in skillet on med-low temp. Make sure oil is hot enough before you put the first wontons in. Cool, and break into bite-size pieces. Make sugared pecans. Mix pecans, sugar and butter in small skillet. Cook until sugar and butter are all bubbly and stick to pecans. Cook on med-low heat. Keep stirring. So they don’t get too dark. Remove from heat and pour onto cookie sheet to cool. Separate pecans with fork. Cook bacon and crumble into pieces.

Mix spinach and spring mix in large bowl. Place red peppers, strawberries and onion on top of salad greens. Right before serving, add Parmesan cheese, nuts and wontons. Add dressing and serve immediately.