2 pounds fresh spinach, quartered
1 cup fat free Italian-style dressing
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon distilled white vinegar
1 teaspoon dried basil
Place spinach in a large bowl. Stir in dressing, oil, Worcestershire sauce, cornstarch, salt, sugar, vinegar, basil. Cover bowl and refrigerate overnight.
In a small bowl, mix 1/2 cup oil with 1/2 cup chopped spinach. Sprinkle with Worcestershire sauce mixture. Cover and refrigerate for 1 hour or longer or until spinach wilts.