Red Bell Pepper, Spinach, and Goat Cheese Salad with Oregano Dressing (P1)

2 TB extra-virgin olive oil
2 TB fresh lemon juice
1 TB chopped fresh oregano
4 cups (packed) baby spinach leaves, coarsely chopped
1 ½ large red bell peppers, diced
1 ½ cups diced celery (about 3 stalks)
3/4 cup crumbled fresh goat cheese
1/3 cup chopped red onion

Whisk oil, lemon juice, and oregano in large bowl to blend. Season to taste with salt and pepper. Add spinach, bell peppers, celery, goat cheese, and red onion to dressing; toss to coat.