Set a steamer basket into a large saucepan filled with salted water and bring to a boil.  Prepare an ice-water bath in a large bowl.

Add the prepared fresh sugar snap peas to the boiling water and blanch for 2-3 minutes until tender and crisp.  Lift the steamer basket and peas from the boiling water and plunge into the ice water.  When cool, tip onto a kitchen towel to drain.

Place the thawed frozen peas into the steamer basket and set the basket back into the saucepan of boiling water.  Blanch the peas for 1 minute only.  

Lift the steamer basket from the boiling water and plunge into the ice water.  When cool, tip onto a separate towel to drain.  

Slice the cut ends from the lettuce and separate the leaves. Rinse with cold tap water and pat dry with paper towels or use a salad spinner. Tear the larger leaves into pieces, leaving the smaller leaves whole.

Add the lettuce to a large salad bowl with the mint leaves and toss to combine.  

Add the drained cooled peas and the snipped chives to the salad bowl.

Pour 1/2 cup of homemade Buttermilk Ranch Salad Dressing over the top of the salad and toss to combine. 

Portion the salad onto individual chilled salad plates, and sprinkle each serving with the crumbled croutons.  Serve with additional dressing, salt and pepper.