Slice the seaweed if it is too long to reach with a fork. Put it in a salad bowl.
Bulgarian pepper cut into small cubes. I have a large pepper, so I used a quarter.
Tomatoes are also cut into small cubes.
Drain the marinade from the mushrooms, rinse lightly in cold water.
Finely chop the greens.
For dressing, mix the Kikkoman soy sauce with butter (I took homemade, you can take your favorite) and mustard. The dressing is small, but the salad does not dry out. Salt as desired, I did not salt, soy sauce is enough.
Mix all the ingredients in a salad bowl and season.