Re: Vidalia Onion Vinaigrette Problem...

I seldom use bottled salad dressings AS salad dressings -- unless I add something to them. I do buy them, however, and use them in marinades and for a few other things.
Since the vidallia is sweet - I would probably make a marinade and add some juice (I usually have orange on hand but lemon or lime or grapefruit would work) - then I'd probably add some garlic or jalapeno and whatever herbs I have growing. And I'd marinate some chicken or a flank steak or a pork tenderloin in it. I'd probably save about 1/2 cup of a 1-1/3 cup mariande to use later in a sauce. I'd probably reheat that and then stir in some plain non-fat yogurt and then toss in some rosemary or basil or whatever that I'd chopped up.

Some vinaigrettes are such that you can saute or stir fry with them. I don't know if it will work with yours or not. If it does, it would be good for an oriental type meal - I usually put a tablespoon or so of a dressing in my wok type pan - and heat it - then add the veggies (broccoli or onion or red pepper or whatever) - and stir-fry those quickly - and remove with a slotted spoon; add a bit more of the salad dressing if needed and then stir-fry the chicken or pork or whatever -- and put the veggies back in and add some teriyaki sauce or hoisin or whatever.

You could probably also use about 1/3 to 1/2 cup as liquid in a meat loaf or meatballs (not Italian - but a southwestern or southern or some type). I've used about that much in about 2 lbs of meat. Instead of spicy hot v-8 juice or milk or ? You usually can cut way down on other seasonings -- maybe just add some prepared horseradish or mustard.
Good luck - try something and I'm sure you'll enjoy it.