This is an awesome salad for this time of year when the apples aren’t as crisp as they used to be. I make batches from several apples as it keeps fine in the fridge for a few days, but a single-apple salad serves 2.
First, toast 1/4 cup walnut pieces by placing them in an ungreased heavy skillet over medium heat. Stir constantly until lightly toasted and aromatic. Turn off heat; walnuts will toast a little more as the skillet cools. (It’s the walnuts that contribute to the ‘wal’ part of the name. Not sure what the ‘dorf’ part refers to!)
In a bowl, place:
1 stalk celery, diced (about 1/3 cup)
1 medium apple, cored and diced
2 tablespoons dry cranberries (I often use dry cherries, because I have them.)
1 tablespoon mayonnaise (I use Hellmans)
1 tablespoon vanilla yogurt
Mix, adding toasted walnuts. Yum!