Chop the seaweed if it is too long so that it doesn’t reach for the fork. Put in a salad bowl.
Cut the bell pepper into small cubes. I have a large pepper, so I used a quarter.
Cut the tomato into small cubes.
Drain the marinade from the mushrooms, rinse slightly in cold water.
Finely chop the greens.
For dressing, mix soy sauce with butter (I took homemade aromatic, you can take your favorite) and mustard. The dressing turns out a little, but the salad is not dry either. Salt as desired, I didn’t salt, soy sauce was enough.