Make the dressing: In a large liquid measuring cup whisk the vinegar, sugar, oil, dry mustard, salt, and jam. Mix vigorously until all ingredients are well blended. Set aside. If making in advance, you can cover and refrigerate the dressing until ready to use.
Toast the pecans: In a skillet over medium heat add the sugar and pecans. Stir occasionally until sugar melts and nuts are coated and slightly browned. Remove from heat and set aside.
Fry wontons in hot cooking oil util golden, remove with a slotted spoon and set on a paper towel lined plate.
When ready to serve salad place the red leaf lettuce, spinach, bacon, bell pepper, onion, and strawberries in a large bowl and toss. Add the salad dressing and toss to coat. Add the pecans and wontons last. Serve immediately.